Chocolate Fallen Soufflé Cake Recipes

FALLEN CHOCOLATE SOUFFLE CAKE

Steps:

• Cut parchment to cover the bottom of a 10" springform pan; place in pan.
• Grease and flour pan or spray liberally with Baker's Joy.

CHOCOLATE FALLEN SOUFFLé CAKE

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.

HEAVENLY CHOCOLATE SOUFFLé CAKE

Steps:

• Heat oven to 325°F. Grease springform pan, 9x2 1/2 inches, with shortening. In 2-quart heavy saucepan, heat 1 cup of the chocolate chunks and 1/2 cup butter over medium heat, stirring occasionally, until melted. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 1/2 cup granulated sugar, 1 tablespoon at a time, until soft peaks form. Fold about 1/4 of the egg whites into chocolate mixture; fold chocolate mixture into egg whites. Spread in pan. Sprinkle 2/3 cup chocolate chunks evenly over top.
• Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean (top will appear dry and cracked). Cool 10 minutes. Remove side of pan; leave cake on pan bottom. Cool completely on wire rack.
• Just before serving, in 1-quart saucepan, heat 1/3 cup chocolate chunks, 3 tablespoons granulated sugar and the milk over medium heat, stirring constantly, until chocolate is melted and mixture boils. Remove from heat; stir in 1/2 teaspoon butter.
• In chilled small bowl, beat all Sweetened Whipped Cream ingredients with electric mixer on high speed until stiff peaks form. Place cake on serving plate. Drizzle servings of cake with sauce. Serve with whipped cream. Sprinkle with candies.

BITTERSWEET CHOCOLATE FALLEN SOUFFLé CAKES

Steps:

• Preheat oven to 375°F. Butter two 1 1/4-cup ramekins and coat the inside of each ramekin with granulated sugar, knocking out the excess. In a small metal bowl set over a pan of barely simmering water melt 4 ounces of the chocolate and 1 tablespoon of the butter with the espresso mixture and 1 tablespoon of the Kahlúa or rum, whisk the mixture until it is smooth, and remove the bowl from the heat. Let the chocolate mixture cool for 5 minutes and whisk in the yolks, 1 at a time. In a bowl with an electric mixer beat the whites with a pinch of salt until they just hold stiff peaks, whisk about one fourth of them into the chocolate mixture to lighten it, and fold in the remaining whites gently but thoroughly. Divide the batter between the ramekins and bake the cakes in the middle of the oven for 17 to 20 minutes, or until they are puffed and a tester comes out almost clean. Let the cakes cool in the ramekins on a rack for 3 minutes.
• While the cakes are baking, in another small bowl set over the pan of barely simmering water melt 2 ounces of the remaining chocolate with the remaining 1/2 tablespoon butter and the heavy cream and whisk the sauce until it is smooth. Remove the bowl from the heat and whisk in the remaining 1 tablespoon Kahlúa or rum.
• Pour half the sauce onto each of 2 dessert plates, run a thin knife around the edge of each ramekin, and invert a cake onto each plate. Top the cakes with the whipped cream and garnish them with the grated chocolate.

FALLEN CHOCOLATE SOUFFLE MINI CAKES

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.

CHOCOLATE SOUFFLE CAKE

Steps:

• Preheat oven to 350°F Line bottom of 8-inch springform pan with 2-3/4-inch high sides with parchment paper.
• Spread pan and paper with vegetable oil spray.
• Sprinkle pan with 2 tablespoons sugar.
• Finely grind nuts with 2 tablespoons sugar in processor.
• Transfer nut mixture to large bowl.
• Mix in 10 tablespoons sugar and cocoa, then oil.
• Using electric mixer, beat egg whites and salt in large bowl until soft peaks form.
• Fold whites into cocoa mixture in 3 additions.
• Spoon batter into prepared pan; smooth top.
• Bake until cake puffs and tester inserted into center comes out with moist crumbs attached, about 30 minutes.
• Cool cake in pan on rack about 30 minutes.
• (Cake may fall.) Cut around pan sides to loosen cake.
• Remove sides of pan and cool cake completely.
• Sprinkle cake with powdered sugar.

CHOCOLATE SOUFFLE CAKE

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.