Fallen Chocolate Souffle Cake Recipes

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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.

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

FALLEN CHOCOLATE CAKE



Fallen Chocolate Cake image

Who doesn't love a chocolate cake? This riff on cloud cake is moist, dense, rich, and naturally gluten-free.

Provided by Alison Roman

Categories     Cake     Milk/Cream     Chocolate     Dairy     Egg     Dessert     Bake     Birthday     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8-10

Number Of Ingredients 15

Cake:
1/2 cup (1 stick) unsalted butter, cut into 1" pieces, plus more, room temperature, for pan
3/4 cup plus 2 tablespoons sugar, divided, plus more for pan
10 ounces semisweet or bittersweet chocolate (61%-72% cacao), coarsely chopped
2 tablespoons vegetable oil
6 large eggs
2 tablespoons natural unsweetened cocoa powder
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
Topping:
1 cup chilled heavy cream
1/2 cup mascarpone
3 tablespoons powdered sugar
Special Equipment
A 9"-diameter springform pan

Steps:

  • For cake:
  • Preheat oven to 350°F. Lightly butter springform pan and dust with sugar, tapping out any excess.
  • Combine chocolate, oil, and 1/2 cup butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until melted. Remove bowl from saucepan.
  • Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, 1/4 cup sugar, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.
  • Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in 1/2 cup sugar; beat until firm peaks form.
  • Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pan; smooth top and sprinkle with remaining 2 tablespoons sugar.
  • Bake until top is puffed and starting to crack and cake is pulling away from edge of pan, 35-45 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will collapse in the center and crack further as it cools). DO AHEAD: Cake can be made 1 day ahead. Cover in pan and store airtight at room temperature.
  • For topping:
  • Using an electric mixer on mediumhigh speed, beat cream, mascarpone, and powdered sugar in a medium bowl until soft peaks form.
  • Remove sides of springform pan from cake. Mound whipped cream mixture in center of cake.

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