Chocolate Soufflemolten Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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.

CHOCOLATE MOLTEN CAKE



Chocolate Molten Cake image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 10 to 12 cakes

Number Of Ingredients 14

Clarified butter
Cocoa powder
7 ounces Valrhona extra-bitter chocolate
7 tablespoons soft butter
6 eggs, separated
1/2 cup almond flour
1/2 cup cake flour
1/2 cup confectioners' sugar
10 to 12 ounces Valrhona semi-sweet chocolate
Bay leaf sauce (recipe follows
1 cup sugar
1/2 cup water
1 vanilla bean
4 fresh bay leaves

Steps:

  • Gather together 10 to 12 2-inch-high cake rings. Cut strips of parchment paper 1 inch wider than the rings. Brush both sides of parchment strips with clarified butter. Fit inside of cake rings. Coat inside of rings with cocoa powder and set aside on a sheet pan.
  • Preheat oven to 350 degrees F.
  • Melt extra-bitter chocolate over double boiler. Whisk softened butter into melted chocolate. Remove chocolate mixture from heat and whisk in egg yolks, 1 at a time. Sift flours together and fold into chocolate mixture.
  • Beat egg whites to soft peaks and add confectioners' sugar. Whisk 1/3 of egg mixture into chocolate mixture. Fold in remaining whites in 2 additions.
  • Pipe a 1/2-inch layer of cake batter into the bottom of each cocoa-coated cake ring. Freeze until cake batter becomes stiff. Approximately 3 to 5 minutes. Put a 1-inch piece semi-sweet chocolate in each cake ring atop the stiffened cake batter. Pipe in enough cake batter to cover the chocolate piece. Bake in a 350 degree oven for 20 minutes. Afterwards, allow cake to rest for one minute. Serve with whipped cream and Bay leaf sauce.
  • Boil sugar and water. Put in vanilla bean, cut in half lengthwise and scraped, and bay leaves into boiling mixture. Allow to infuse for at least on hour, (off of heat) and then, remove bean and leaves. Keep sauce refrigerated.
  • Yield: 1 1/2 cups sauce

CHOCOLATE MOLTEN CAKE WITH WHITE CHOCOLATE SKULL



Chocolate Molten Cake with White Chocolate Skull image

Provided by Michael Symon : Food Network

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 14

Nonstick cooking spray, for the ramekins
6 tablespoons granulated sugar, plus more for the ramekins
6 ounces dark chocolate
6 tablespoons unsalted butter, cut into cubes
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 large eggs plus 2 yolks
1/4 cup all-purpose flour
2 cups fresh strawberries, tops trimmed then quartered, or frozen strawberries
1 cup pomegranate juice
1/2 cup granulated sugar
Juice of 1/2 lemon
24 ounces white chocolate chips
2 tablespoons coconut oil

Steps:

  • Preheat the oven to 425 degrees F. Spray and sugar six 4-ounce ramekins and place on a sheet tray.
  • Combine the chocolate and butter over a double boiler and melt completely. Remove from the heat and set aside.
  • In a mixing bowl, combine the sugar, vanilla, salt, whole eggs and egg yolks. Whisk until the mixture is pale yellow and thickened. Whisk in the flour until smooth. Add the chocolate mixture and stir gently until combined.
  • Divide the mixture among the ramekins. Bake until the edges are set but the centers are still soft when pressed, 12 to 15 minutes.
  • For the strawberry sauce: Add the strawberries, pomegranate juice and sugar to a saucepan over medium heat. Bring to a gentle boil and stir to dissolve the sugar. Pour into a blender and add the lemon juice. Puree until completely smooth, then pour into a small saucepan and keep warm. Reduce slightly if preferred.
  • For the white chocolate skull: Place the chocolate chips and coconut oil into a mixing bowl set over a double boiler. Melt the chocolate completely, then remove from the heat and let stand for 5 minutes, allowing the chocolate to thicken.
  • Fill 6 large (4 3/8-by-5 1/4-by-2 1/2-inch) skull chocolate molds (face only) with the white chocolate mixture, then turn to coat completely. Invert briefly if needed to drain out excess chocolate. Refrigerate for at least 15 minutes, allowing the chocolate to completely harden.
  • To serve: Loosen the edges of the cakes with an offset spatula and invert onto serving plates. Place a skull face on top of each, covering the cake.
  • Heat the strawberry sauce until gently boiling. Pour over the skulls, melting them over the cakes. Serve.

CHOCOLATE SOUFFLE CAKE



Chocolate Souffle Cake image

Adopted from the RecipeZaar account. I haven't made these yet. "A rich cake based on a French-countryside recipe from restaurant consultant Rozanne Gold. Made without butter, and with cocoa powder instead of chocolate, the cake is like a souffle that rises, then sinks as it cools."

Provided by looneytunesfan

Categories     Dessert

Time 1h

Yield 9 serving(s)

Number Of Ingredients 8

vegetable oil cooking spray
14 tablespoons sugar
2/3 cup walnuts, toasted
1/2 cup unsweetened cocoa powder
3 tablespoons vegetable oil
8 large egg whites
1 pinch salt
powdered sugar

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.

Nutrition Facts : Calories 198.8, Fat 10.9, SaturatedFat 1.5, Sodium 67.1, Carbohydrate 23.6, Fiber 2.2, Sugar 20.1, Protein 5.5

CHOCOLATE SOUFFLE CAKE



Chocolate Souffle Cake image

Provided by Florence Fabricant

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 12

6 tablespoons soft unsalted butter, plus butter for greasing pan
1 pound 1 ounce good-quality semisweet chocolate
5 1/2 tablespoons instant espresso powder
1/3 cup plus 2 tablespoons boiling water
8 extra-large eggs, separated and at room temperature
2/3 cup plus 1 tablespoon sugar
Pinch of salt
3 cups heavy cream
1 cup sifted confectioners' sugar
1/4 cup cocoa (approximately)
1 tablespoon walnut or hazelnut oil
2 cups sliced almonds, toasted

Steps:

  • Preheat oven to 350 degrees. Butter a heavy-duty jellyroll pan 10 by 15 inches. Line the bottom of the pan with wax paper, allowing it to extend about two inches past the ends. Butter the paper.
  • Combine 9 ounces of the chocolate with 1 1/2 tablespoons of the espresso powder and 1/3 cup plus 1 tablespoon of the boiling water in the top of a double boiler. Stir until smooth and set aside to cool.
  • Beat the egg yolks until very thick and light. Gradually beat in the sugar. Stir in the cooled chocolate mixture and set aside.
  • Beat the egg whites with a pinch of salt, by hand in a copper bowl if possible, until they form peaks but are still of a creamy consistency. Do not overbeat. Stir one-quarter of this mixture into the chocolate mixture, then fold in the rest.
  • Spread the batter in the prepared pan. Bake about 20 minutes, until puffy and beginning to shrink from the sides of the pan. The surface will also have lost its sheen and will spring back when touched lightly. Remove the cake from the oven and allow to cool on a rack for 45 minutes.
  • Meanwhile, dissolve the remaining 4 tablespoons espresso in the remaining tablespoon of boiling water. Stir until syrupy, then refrigerate.
  • Beat the cream in a chilled bowl until thick, like sour cream, but not yet stiff. Sift in the confectioner's sugar, beating, then the cooled espresso. Refrigerate.
  • Place remaining chocolate in the top of a double boiler. Stir when melted. Remove from heat and stir in the butter. Add the oil, stir; set aside.
  • To assemble the cake dust the top with half of the cocoa. Gently warm the bottom of the jellyroll pan by holding it over a low burner, moving it around. Cover the pan with a large flat baking sheet, invert the pan and the baking sheet together. Hold down the wax paper and lift off the jellyroll pan. Carefully peel off the wax paper. Dust the cake very lightly with the remaining cocoa.
  • Cut the cake in four equal portions crosswise. Using two broad spatulas, lift one of the portions onto a serving dish. Gently spread with some of the chilled espresso cream. Top with another portion of the cake, spread with more of the cream, add another cake layer, more cream, then the final cake layer. If any of the cake sections crack slightly while being transferred, don't worry. Icing will cover the flaws. Remove any excess cream from the sides of the cake with a spatula.
  • Refrigerate the cake for 30 minutes.
  • Mask the exposed parts of the platter with pieces of foil or wax paper, slipping them just under the edges of the cake.
  • If the glaze has set, warm it gently until it is fairly liquid. Pour about three-quarters of the glaze over the top of the cake, allowing it to drip down the sides. Smooth the top and cover the sides with the remaining glaze. Pat the toasted almonds all over the sides of the cake. Remove the protective paper or foil from the platter. Refrigerate at least one hour before serving.
  • Cut the cake with a thin knife warmed in hot water and wiped dry.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 24 grams, Carbohydrate 51 grams, Fat 54 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 27 grams, Sodium 107 milligrams, Sugar 43 grams, TransFat 0 grams

CHOCOLATE MOLTEN CAKES



Chocolate Molten Cakes image

Be prepared to swoon once you dip into this indulgent flourless cake and warm chocolate oozes from its center. This is Kristin Page's favorite dessert on the menu at La Boucherie. Try it, and you'll understand why.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 5

2 teaspoons plus 1 cup butter, cubed, divided
6 teaspoons plus 1/4 cup sugar, divided
1-1/4 pounds semisweet chocolate, chopped
2 large eggs
6 large egg yolks

Steps:

  • Preheat oven to 350°. Grease six 6-oz. ramekins or custard cups with 2 teaspoons butter. Sprinkle sides and bottoms of each ramekin with 1 teaspoon sugar; set aside., In a double boiler or metal bowl over hot water, melt chocolate and remaining butter; stir until smooth. Remove from heat. In a large bowl, beat eggs, egg yolks and remaining sugar until thick and lemon-colored. With a spatula, fold half of the egg mixture into chocolate mixture just until blended. Fold in remaining egg mixture., Transfer to prepared ramekins. Place ramekins on a baking sheet. Bake 17-20 minutes or until a thermometer inserted in the center reads 160° and sides of cakes are set., Remove from oven; let stand for 1 minute. Run a knife around sides of ramekins; invert onto dessert plates. Serve immediately.

Nutrition Facts : Calories 877 calories, Fat 68g fat (39g saturated fat), Cholesterol 359mg cholesterol, Sodium 255mg sodium, Carbohydrate 67g carbohydrate (60g sugars, Fiber 7g fiber), Protein 12g protein.

BEST MOIST CHOCOLATE CAKE



Best Moist Chocolate Cake image

My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!

Provided by MARIASUE

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 9

1 cup margarine
1 ¾ cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
1 ½ cups milk
2 ½ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g

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 SOUFFLE/MOLTEN CAKE



Chocolate Souffle/Molten Cake image

These chocolate cakes are just as good as the ones you get from any decent restaurant. Be aware that instead of the being super-sweet, they are actually semi-sweet which is what I like about it. They are great with chocolate or coffee based ice-cream/gelato. If you prefer to be a little more healthy, they can be garnished with powdered sugar+berries as this recipe suggested. I sometimes like to just sprinkle with cinnamon as chocolate is ciinamon's best friend in my book. My favorite way is to splash a shoot of Amaretto over the cake and ice-cream. Substituing the applesauce for the butter is to lower the fat content, and strong chocolate flavor should be able to cover the after taste of splenda as well.

Provided by Poison_Ivy

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup unsweetened applesauce
4 ounces dark chocolate chips or 4 ounces semi-sweet chocolate chips
2 eggs
1/4 cup Splenda granular
1 tablespoon Splenda granular
2 teaspoons whole wheat flour
3 ounces raspberries
2 tablespoons powdered sugar

Steps:

  • Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.
  • Beat eggs and sugar with a hand mixer in a medium bowl until sugar dissolves.
  • Beat egg mixture into chocolate until smooth.
  • Beat in flour.
  • Adjust oven rack to middle position; heat oven to 450 degrees.
  • Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
  • For Souffle texture, bake for about 8-10 minutes.
  • For Lava/Molten cake, remove cakes from oven as soon as the batter begins to puff to make sure center is not set.
  • To remove the cakes without them being fallen apart, place a large plate over the muffin tins and flip over quickly.
  • Serve immediately.

Nutrition Facts : Calories 216.6, Fat 11.2, SaturatedFat 5.8, Cholesterol 105.8, Sodium 39, Carbohydrate 29, Fiber 3.6, Sugar 20.5, Protein 4.8

CHOCOLATE SOUFFLE CAKES



Chocolate Souffle Cakes image

Yoplait® 99% Fat Free creamy vanilla yogurt provides a simple addition to these chocolate soufflé cakes - served with whipped topping - a delicious dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 8

Number Of Ingredients 15

1 oz sweet baking chocolate
1 tablespoon margarine or butter
1 teaspoon instant espresso coffee (dry)
2 egg whites
2 whole eggs, separated
1 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 cup baking cocoa
1/4 teaspoon ground cinnamon
1/4 cup chocolate-flavored syrup
4 teaspoons powdered sugar
1/2 teaspoon instant espresso coffee (dry)
Cool Whip fat-free frozen whipped topping, thawed, if desired

Steps:

  • Heat oven to 375°F. Spray bottoms only of 8 jumbo muffin cups or 10 ounce (large size) custard cups with cooking spray. In 1-quart saucepan, heat chocolate, margarine and 1 teaspoon coffee over low heat, stirring constantly, until melted and smooth; cool slightly.
  • In medium bowl, beat 4 egg whites with electric mixer on high speed until stiff peaks form; set aside.
  • In another medium bowl, beat egg yolks and yogurt on medium speed until blended. Gradually beat in granulated sugar, brown sugar and chocolate mixture. Stir in flour, cocoa and cinnamon just until blended. Fold in egg whites. Spoon into muffin cups.
  • Bake 20 to 22 minutes or until firm to the touch. Cool 5 minutes (centers of cakes will sink slightly). Remove from muffin cups to cooling rack. Cool 15 minutes.
  • In 1-quart saucepan, heat syrup, powdered sugar and 1/2 teaspoon coffee over low heat, stirring constantly, until smooth.
  • Place cakes on individual plates. Drizzle with topping. Serve with whipped topping.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

HEAVENLY CHOCOLATE SOUFFLé CAKE



Heavenly Chocolate Soufflé Cake image

Can't you just hear the "aahs" from family and friends when they see the chocolate dessert you've baked for them?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 12

Number Of Ingredients 14

1 2/3 cups semisweet chocolate chunks
1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
4 eggs, separated
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
Crushed hard peppermint candies, if desired
1/3 cup semisweet chocolate chunks
3 tablespoons granulated sugar
1/4 cup evaporated fat-free milk
1/2 teaspoon butter or margarine
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla

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.

Nutrition Facts : Calories 405, Carbohydrate 41 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 90 mg

MEXICAN CHOCOLATE SOUFFLé CAKES



Mexican Chocolate Soufflé Cakes image

Categories     Cake     Chocolate     Dairy     Egg     Dessert     Bake     Valentine's Day     Winter     Anniversary     Cinnamon     Bon Appétit

Yield Makes 6

Number Of Ingredients 12

8 ounces semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/2 teaspoons instant espresso powder
Pinch of salt
6 large egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 large egg whites
1/2 cup chilled whipping cream
1 cup fresh raspberries
Mint sprigs (optional)

Steps:

  • Butter six 4 1/2-inch-diameter tartlet pans with 3/4-inch-high sides and removable bottoms. Place tartlet pans on baking sheet. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Add espresso powder and salt; stir to blend well. Cool to lukewarm, stirring occasionally.
  • Using electric mixer, beat egg yolks, all but 1 tablespoon sugar, vanilla and cinnamon in large bowl until mixture is pale yellow and thick, about 5 minutes. Fold 1/4 of egg mixture into chocolate mixture. Fold chocolate mixture into remaining egg mixture.
  • Beat egg whites in another large bowl until soft peaks form. Add 1 tablespoon sugar; beat just until firm peaks form. Fold into chocolate mixture. Divide batter among prepared pans. Cover; chill at least 1 hour and up to 4 hours.
  • Beat cream in large bowl until soft peaks form. (Whipped cream can be made 4 hours ahead. Cover and refrigerate.)
  • Position rack in center of oven and preheat to 400°F. Bake cakes until edges are set and centers are still soft, about 11 minutes. Cool on racks 2 minutes. Run knife around pan sides to loosen cakes. Remove pan sides. Transfer cakes to plates.
  • Top each cake with dollop of whipped cream. Garnish with raspberries and mint, if desired. Serve cakes warm.

CHOCOLATE SOUFFLE CAKE



Chocolate Souffle Cake image

Provided by Moira Hodgson

Categories     dessert

Time 2h

Yield 4 servings

Number Of Ingredients 15

7 tablespoons unsalted butter
1 tablespoon flour
Parchment paper
7 ounces semi-sweet chocolate, cut up
Grated zest of one orange
2 teaspoons vanilla extract
1 tablespoon finely ground almonds
5 eggs, separated
1/2 cup plus 1 tablespoon sugar
Powdered confectioners' sugar for dusting
8 egg yolks
1/2 cup sugar
1 teaspoon cornstarch
1 quart milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 275 degrees. Butter and flour a 10-by-2-inch round cake pan and line with a circle of parchment paper.
  • Put chocolate, butter, orange zest, vanilla and almonds in top of double boiler. Melt over hot water, stirring occasionally. Remove from heat as soon as chocolate is melted.
  • Beat the egg yolks with half the sugar (in electric mixer, if desired) until mixture is thick and a slowly dissolving ribbon drops from a lifted beater. Fold lukewarm chocolate mixture into egg-sugar mixture with a large rubber spatula. Whip egg whites until foamy, then gradually add remaining sugar. Continue beating until stiff peaks form. Using rubber spatula, blend lightly but thoroughly into chocolate-egg mixture. Pour the batter into the prepared pan and bake for 1 hour and 20 minutes.
  • Remove cake from oven and loosen sides with a sharp knife. Unmold onto a wire rack, then quickly and carefully reverse onto a second rack so that the cake is the right side up. The cake will sink slightly. Let cool.
  • To make Creme Anglais, whisk egg yolks and sugar together, or beat in an electric mixer, until thick and lemon colored. Mix cornstarch with a little cold milk and add to rest of milk. Scald milk and pour over yolk mixture, whisking constantly. Pour custard into a heavy pan, preferably of tin-lined copper. Avoid using a plain aluminum pan, which discolors sauce.
  • Stir with a wooden spoon over low to medium heat until custard starts to coat spoon and reaches 165 degrees Fahrenheit on a candy thermometer. Do not cook over too high a heat, or the eggs will curdle.
  • Strain into a clean dry bowl and stir in vanilla. Let cool, stirring occasionally to prevent skin from forming. Cover with plastic wrap and refrigerate. Makes 6 cups.
  • Before serving, sprinkle the cake with sifted powdered sugar. If you wish, cut a large Christmas star of light cardboard and lay on top of the cake before dusting with sugar. Carefully remove the star, and the pattern will remain. Serve wedges of cake on dessert plates on a pool of Creme Anglais.

Nutrition Facts : @context http, Calories 978, UnsaturatedFat 22 grams, Carbohydrate 105 grams, Fat 56 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 30 grams, Sodium 203 milligrams, Sugar 96 grams, TransFat 1 gram

More about "chocolate soufflemolten cake recipes"

SUPER MOIST CHOCOLATE POUND CAKE | COOKIES AND CUPS
2020-07-27 Prepare for Baking: Preheat the oven to 325°F. Generously coat a 10 – 12 cup bundt pan with baking spray and set it aside. Dissolve Coffee Granules: In a medium bowl, dissolve the coffee granules into the hot water. When dissolved, stir in the buttermilk. Set aside.
From cookiesandcups.com


SLOW COOKER MOLTEN CHOCOLATE CAKE | FAVORITE FAMILY RECIPES
2018-06-29 Instructions. Cut out a large piece of parchment paper and place it in your slow cooker on low heat, then lightly spray with cooking spray. Mix together the cake mix, milk, oil, and eggs for the first layer and beat for two minutes. Pour into …
From favfamilyrecipes.com


ROY'S CHOCOLATE SOUFFLE (MOLTEN LAVA CAKE) - YOUTUBE
This Roy’s Chocolate Souffle is often also referred to as a Molten Lava Cake. It has a gooey chocolate center as a surprise in the middle! A chocolate lover’...
From youtube.com


THIS SUNKEN CHOCOLATE SOUFFLé CAKE RECIPE IS PERFECT FOR …
2015-09-26 4 eggs. 150g (¾ cup) sugar. cocoa powder, for dusting on top. • Preheat the oven to 170°C/340°F (150°C/300°F convection). Butter a 23-cm (9-inch) springform cake pan and line with parchment ...
From eater.com


MOLTEN CHOCOLATE CAKES - TOLL HOUSE®
Make It. Step 1. Preheat oven to 425° F. Generously butter six 6-ounce ramekins or custard cups with 2 tablespoons butter. Step 2. Stir remaining 3/4 cup butter and chocolate in medium, heavy-duty saucepan over low heat until chocolate is melted and mixture is smooth. Remove from heat. Beat eggs, egg yolks, granulated sugar and vanilla extract ...
From verybestbaking.com


6-INGREDIENT FALLEN CHOCOLATE SOUFFLé CAKE - SCIENTIFICALLY …
Instructions. Preheat your oven to 350°F. Line a 9×5-inch or 8×4-inch loaf pan with a strip of parchment paper leaving a 2-inch overhang along the long sides and lightly butter the exposed short sides. Place chocolate and butter in a heatproof bowl and set it over a saucepan with ½-inch of barely simmering water.
From scientificallysweet.com


FALLEN CHOCOLATE SOUFFLé CAKE | CANADIAN LIVING
Preheat oven to 350°F. Mist 9-inch springform pan with cooking spray; line bottom with parchment paper. Sift 1 tbsp of the cocoa powder into pan, tilting and knocking pan to evenly cover bottom and side. In large heatproof bowl set over saucepan of simmering water, melt chocolate with butter, stirring occasionally, until smooth.
From canadianliving.com


MOLTEN CHOCOLATE SOUFFLE AND LAVA CAKES - POLISH HOUSEWIFE
2010-10-11 The flavor was a nice contrast to the intense chocolate, but maybe ice cream would have been a better choice for longevity and photo ops. Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the Internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on …
From polishhousewife.com


MOLTEN CHOCOLATE CAKE RECIPE - DINNER, THEN DESSERT
2022-02-01 Set aside. In a microwave safe bowl, melt semisweet chocolate stirring every 30 seconds. Pour melted chocolate into 4 small candy molds or 4 ice cube tray wells. Refrigerate for 15 minutes. Sift flour, cocoa powder, and powdered sugar together in a large bowl. Add baking soda and baking powder, set aside.
From dinnerthendessert.com


ROY'S CHOCOLATE SOUFFLE (MOLTEN LAVA CAKE) | KEEPRECIPES: YOUR ...
8 oz. good quality semi-sweet dark chocolate (i.e. Guittard, Vahlrona, Callebeaut - I used a Ghirardelli. baking bar) 12 Tablespoons butter. 1 cup granulated sugar. 3 Tablespoons cornstarch. 4 whole eggs plus 4 egg yolks.
From keeprecipes.com


MOMS CHOCOLATE SOUFFLE CAKE RECIPE - FOOD NEWS
Preheat oven to 325 degrees. Separate eggs, beat yolks and 3/4 cup sugar. Melt chocolate and butter on top of double boiler. Take chocolate mixture.
From foodnewsnews.com


TARTINE'S CHOCOLATE SOUFFLE CAKE RECIPE — COMPLETE AND EASY
2020-05-17 First, do basic prep of the ingredients. Preheat the oven to 160 degrees C for a fan-forced oven. Butter the sides and bottom of the cake pan. Line it with baking paper. Break the 400g of chocolate up into chunks/blocks so it will melt a bit faster. Now make the mousse, which will be the base of the soufflé.
From hooshmand.net


RAMEKIN DINNER RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


WARM CHOCOLATE SOUFFLé CAKES THAT MAKE THEIR OWN SAUCE
The secret to a hidden sauce. Start by pouring a mixture of melted chocolate and butter into a puddle on a pie plate. Freeze until firm and then scoop into six rough balls. Put one chocolate ball in the center of each ramekin and spoon the batter on top. As the cakes bake, the chocolate melts into a warm, sumptuous sauce. Private Notes.
From finecooking.com


CHOCOLATE SOUFFLE CAKES RECIPE - FOOD CHANNEL
2009-02-08 Let stand at room temperature for about 15 minutes to allow the batter to firm up. 3 In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and salt on medium-high speed until foamy, about 1 minute. Increase the speed to high, gradually add the sugar 1 tablespoon at a time, and beat until stiff, glossy peaks form ...
From foodchannel.com


MOLTEN CHOCOLATE SOUFFLE CAKES - ANDREW ZIMMERN
Reserve. Preheat oven to 450 degrees F. Place the chocolate and butter in a double boiler over a simmer and melt to combine. Meanwhile beat together the eggs, yolks and sugar until light and thick. Beat together the chocolate and butter and pour in the egg mixture slowly, beating as you go. Then mix in the flour until smooth.
From andrewzimmern.com


ROY'S CHOCOLATE SOUFFLE (MOLTEN LAVA CAKE) - HAWAIIAN RECIPES
2022-03-12 Preheat the oven to 400°. Line each soufflé ring with a strip of parchment paper and spray with pan release such as Pam. Place parchment paper squares on a baking sheet and set molds on top. Fill each ring mold or ramekin with soufflé batter ¾ of the way full. Bake on top oven rack for 26-28 minutes.
From cookinghawaiianstyle.com


ROY’S CHOCOLATE SOUFFLE (MOLTEN LAVA CAKE)
2021-02-12 Combine sugar and cornstarch in a mixing bowl. Add in the chocolate/butter mixture and mix until combined. In a small bowl, whisk the eggs. Add eggs to chocolate mixture and mix at low speed until mixture is smooth and sugar dissolved. Chill in fridge until ready to be used. This can be kept in the fridge for up to 10 days.
From the-girl-who-ate-everything.com


THIS DECADENT CHOCOLATE SOUFFLé CAKE WITH CITRUS IS LIGHT AND AIRY
Remove from the heat and let the mixture cool completely. Whisk in the vanilla extract, salt, and ⅓ cup (65 g) of the sugar. Add the egg yolks one at a time, whisking well after each addition. Whisk in the flour. In a medium bowl, use an electric mixer set at medium-high speed to beat the egg whites together with a pinch of salt.
From eye-swoon.com


MOLTEN CHOCOLATE CAKES - ONCE UPON A CHEF
Melt one stick of butter and add the chopped chocolate to the bowl. Stir until the chocolate is melted and smooth. If a few chunks of chocolate remain, place the bowl back in the microwave for 20 seconds, then stir again. Next, combine the eggs, egg yolks, brown sugar, salt and vanilla extract in a bowl. Beat until pale and thick, about 4 minutes.
From onceuponachef.com


FLOURLESS CHOCOLATE SOUFFLé CAKE - FAMILYSTYLE FOOD
2019-02-13 Place the pan (s) on a baking sheet. Combine the chopped chocolate, cocoa, 1 cup of the sugar and the salt in a large mixing bowl. Pour the boiling water over and whisk until mixture is smooth and the chocolate is completely melted. Whisk in the egg yolks, vanilla extract and almond flour. Set aside.
From familystylefood.com


CHOCOLATE STOUT CAKE | KING ARTHUR BAKING
Grease and flour three 8" or two 9" cake pans, and line them with parchment paper circles. Be sure your 9" pans are at least 2" deep. For the cake: Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder. Whisk until the mixture is smooth.
From kingarthurbaking.com


THE BEST FLOURLESS CHOCOLATE CAKE (AKA FALLEN CHOCOLATE SOUFFLé)
2020-02-03 First, fold 1/2 the chocolate into the yolk mixture; follow with half the whites. 8. Repeat and fold until mixed well. (It does take a while for the yolk mixture to fully incorporate.) 9. Turn into springform pan. 10. Bake at 350 degrees for 25 minutes or until edges are puffed and the center is still slightly jiggly.
From familysavvy.com


GRANDMA JO'S CHOCOLATE SAUERKRAUT CAKE - I AM BAKER
2022-06-10 Cake. Preheat oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray. In a medium mixing bowl, cream butter and sugar with a hand mixer, starting on low and increasing to medium speed until light and fluffy. Add in eggs, one at a time, and vanilla.
From iambaker.net


CHOCOLATE MOLTEN CAKES - MARSHA'S BAKING ADDICTION
2021-11-23 Instructions. Preheat the oven to 220C/425F/Gas 7. Grease four 4-oz ramekins, and place them on a baking tray. Add the chocolate and butter to a large microwave-safe bowl and heat in 20 second intervals, stirring after each one, until melted and smooth. Add the eggs, egg yolks, and vanilla, and whisk until combined.
From marshasbakingaddiction.com


MOLTEN CHOCOLATE SOUFFLE RECIPE RECIPES ALL YOU NEED IS …
Steps: Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs and sugar with a …
From stevehacks.com


CHOCOLATE SOUFFLE/MOLTEN CAKES! – WARFIELDFAMILY
2011-11-21 Home Blog Chocolate Souffle/Molten Cakes! Blog Desserts Life Recipes Slideshow. Chocolate Souffle/Molten Cakes! by jrwarfield November 21, 2011. written by jrwarfield November 21, 2011. One of my greatest weaknesses are molten cakes! A lot of restaurants carry them; I like them so much that my mother in law will give me Applebee’s gift …
From warfieldfamily.com


MOLTEN CHOCOLATE SOUFFLé | CHEFSTEPS
This dark chocolate soufflé has a delicious molten center and a light, springy exterior—pure chocolaty decadence from the inside out. When we developed the recipe, we added as much chocolate as we possibly could to each iteration until we landed on the perfect formula. We hydrate the starches by cooking them in hot milk, yielding a stable soufflé with a small bubble …
From chefsteps.com


THE BEST MOLTEN LAVA CAKE RECIPE - PAGE&PLATE
2020-04-27 Instructions. Preheat the oven to 425. Coat the insides of the ramekins in the coconut oil, starting from the bottom and swiping up. This sets the example for the batter to rise to new heights. After you’ve got ’em greased up, sprinkle some sugar in each ramekin and rotate it to get the sugar to stick to the oil.
From pageandplate.com


CHOCOLATE-CHUNK SOUFFLE CAKES RECIPE | BON APPéTIT
2001-02-28 Preheat oven to 375°F. Butter and flour eight 3/4-cup soufflé dishes. Stir 8 ounces chopped chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Pour into large ...
From bonappetit.com


ROY'S CHOCOLATE SOUFFLE (MOLTEN LAVA CAKE) - THE GIRL WHO ATE ...
Jan 13, 2019 - Roy's Chocolate Souffle - are also refered to as a molten lava cake. They're are rich, decadent, and so easy wth gooey chocolate inside! Jan 13, 2019 - Roy's Chocolate Souffle - are also refered to as a molten lava cake. They're are rich, decadent, and so easy wth gooey chocolate inside! Pinterest. Today. Explore. When autocomplete results are available use up …
From pinterest.ca


CHOCOLATE SOUFFLE CAKES RECIPE | METRO
Gradually beat in granulated sugar, brown sugar and chocolate mixture. Stir in flour, cocoa and cinnamon just until blended. Fold in egg whites. Spoon into muffin cups. Bake 20 to 22 minutes or until firm to the touch. Cool 5 minutes (centers of cakes will sink slightly). Remove from muffin cups to cooling rack.
From metro.ca


CHOCOLATE SOUFFLé CAKES WITH VANILLA-THYME ICE CREAM RECIPE
Preheat the oven to 425°. Butter eight 1-cup ramekins and line the bottoms with parchment paper. Butter the paper and dust the bottoms and sides of …
From foodandwine.com


CHOCOLATE SOUFFLE/MOLTEN CAKES! – THESIMPLEHAUS
2011-11-21 Molten Cakes. Batter: 8 oz. good quality semi-sweet dark chocolate (i.e. Guittard, Vahlrona, Callebeaut – I used a Ghirardelli baking bar) I use chocolate chips. 12 Tablespoons butter. 1 cup granulated sugar. 3 Tablespoons cornstarch. 4 whole eggs plus 4 egg yolks. Directions: Preheat oven to 400°.
From thesimplehaus.com


Related Search