Chocolate Fallen Souffl Cake Recipes

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CHOCOLATE SOUFFLE CAKE



Chocolate Souffle Cake image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 7

3/4 cup plus 1 tablespoon unsalted butter
1 cup sugar, plus more for dusting pan
6 1/2 ounces best-quality semisweet chocolate, chopped
3 egg yolks
1 egg
6 egg whites
Cocoa powder or confectioners' sugar, for dusting

Steps:

  • Heat oven to 300 degrees. Grease a 10-inch springform pan with 1 tablespoon butter, and dust generously with granulated sugar.
  • Melt chocolate and butter over simmering water in a double boiler, about 6 to 8 minutes. Remove from heat and set aside to cool.
  • In an electric mixer fitted with the whisk attachment, whip yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside.
  • In an electric mixer, using a second whisk attachment and bowl, (both should be clean and free of grease) whip egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3 to 4 minutes. Set aside. While egg whites are beating, add the cooled, melted chocolate slowly to the yolk mixture.
  • Temper whipped egg whites by mixing in about 1/4 cup of the chocolate mixture. Then gently fold egg whites into the chocolate yolk mixture, working quickly to maintain the volume of egg whites; the mixture will have a slightly marbleized appearance.
  • Pour batter into prepared pan, and place on a parchment-lined baking sheet. Bake in oven for 50 to 60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioners' sugar before serving.

FALLEN CHOCOLATE SOUFFLE MINI CAKES



Fallen Chocolate Souffle Mini Cakes image

Very simple but delicious dessert - not too sweet, but satisfies one's chocolate needs. Can be served immediately or cooled for at least 1 hour and reheated at 375 degrees F (190 degrees C) for 10 minutes. Serve with vanilla ice cream (such as Breyer's®).

Provided by bckt

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 40m

Yield 8

Number Of Ingredients 6

4 eggs, separated
1 tablespoon white sugar, divided
1 (16 ounce) package semisweet chocolate chips (such as Nestle® TOLL HOUSE® Semi-Sweet Chocolate Morsels)
½ cup unsalted butter
1 tablespoon hot water
1 teaspoon all-purpose flour

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.
  • Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.
  • Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter.
  • Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.

Nutrition Facts : Calories 424.7 calories, Carbohydrate 34 g, Cholesterol 123.5 mg, Fat 32 g, Fiber 4 g, Protein 7.3 g, SaturatedFat 18.1 g, Sodium 36.6 mg, Sugar 29.8 g

CHOCOLATE FALLEN SOUFFLÉ CAKE



CHOCOLATE FALLEN SOUFFLÉ CAKE image

Categories     Cake     Chocolate     Dessert     Bake

Yield 8-10 People

Number Of Ingredients 8

12 oz good-quality semisweet chocolate, chopped
1 1/2 sticks (6 oz) unsalted butter, cut into pieces
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon espresso powder
1/4 teaspoon kosher salt + a pinch
3/4 cup granulated sugar, divided
5 extra large eggs, separated and at room temperature
1/4 cup unbleached all-purpose flour

Steps:

  • Preheat the oven to 350ºF and place the oven rack in the middle position. Spray a 9-inch spring-form pan with non-stick baking spray. Line the bottom with a round of parchment paper and spray the paper. In a large microwave-safe bowl, melt the chocolate and butter, about 3-5 minutes, stirring every minute. Cool completely. Once cool , stir in the vanilla, espresso powder, salt and 6 tablespoons of the sugar. Add the yolks 1 at a time, whisking after each addition. Add the flour and stir until completely combined. In the bowl of a stand-mixer fitted with the whisk attachment (or using a hand-held beater), beat the whites with a pinch of salt at medium-high speed until soft peaks have formed. Reduce the speed and slowly add the remaining 6 tablespoons of sugar. Increase the speed to medium-high and beat until the whites are stiff and glossy. Fold one fourth of the whites into the chocolate mixture. Gently fold in the remaining whites until no streaks remain. Pour the batter into the prepared pan. Spread evenly using an off-set spatula. Bake until a skewer inserted in the center comes out moist and just slightly underdone 30-35 minutes. Remove the cake from the oven and cool on a wire rack in the pan for 10-15 minutes. Run a small paring knife around the edge of the cake. Release the side of the pan and cool completely. Invert the cake onto a rack and remove the bottom of the pan (I use a large cake spatula instead so I don't lose any crumbs) discarding paper, then invert or place (if using a spatula) the cake onto a serving plate. Serve with ice cream, whipped cream, or a crème anglaise. Enjoy! Note: The cooled cake can be made one day ahead, wrapped in plastic wrap, and stored at room temperature.

CHOCOLATE FALLEN SOUFFLé CAKE



Chocolate Fallen Soufflé Cake image

Categories     Cake     Mixer     Chocolate     Egg     Dessert     Bake     Quick & Easy     Vanilla     Fall     Winter     Engagement Party     Double Boiler     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

12 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 1/2 sticks (3/4 cup) unsalted butter, cut into tablespoon pieces
1 1/2 teaspoons vanilla
1/4 teaspoon salt
3/4 cup sugar
5 large eggs, separated and at room temperature for 30 minutes
1/4 cup all-purpose flour
Accompaniment: ice cream or lightly sweetened whipped cream

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with a round of parchment or wax paper, then butter paper.
  • Melt chocolate and butter in a large metal bowl set over a pan of barely simmering water (or in a microwave-safe large glass or ceramic bowl in a microwave at 50 percent power for 4 to 5 minutes), stirring frequently, then cool completely. Whisk in vanilla, salt, and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in flour.
  • Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.
  • Whisk about one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, spreading evenly.
  • Bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, 35 to 40 minutes.
  • Cool cake in pan on a rack 10 minutes. Remove side of pan and cool cake completely. Invert cake onto rack and remove bottom of pan, discarding paper, then invert cake onto a plate.

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Top Asked Questions

What is a fallen chocolate souffle cake?
This fallen chocolate souffle cake is dense, rich, and decadent~ a flourless, gluten free cake that will get raves (and requests for the recipe) every time! This cake that is meant to fall. Most any cook will tell you to do all that you can do to prevent your cake from falling.
How do you make a souffle?
To make the soufflé, preheat the oven to gas mark 3, 325°F (170°C). Meanwhile, break the chocolate into squares and place them, together with the butter, in a bowl fitted over a saucepan containing some barely simmering water (the bowl must not touch the water). Leave it for a few moments to melt, then stir until you have a smooth, glossy mixture.
What is the best recipe for a cake with Kahlua?
Grease and flour pan or spray liberally with Baker's Joy. 3.Melt the chocolate and butter in a double boiler, stirring until smooth. 4. Stir in vanilla and almond extracts and Kahlua (or water/espresso mixture). 5. In a large bowl, beat the egg whites until they form stiff peaks. Set aside.

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