Chanterelles Chocolate Souffle Cake Pesachdik Food

CHEF JOHN'S CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
• Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
• Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
• Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
• Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
• Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.

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.

CHOCOLATE ITALIAN SOUFFLE CAKES

Steps:

• Preheat oven to 325.
• Combine chocolate and butter in the top of a double boiler, stirring until all is melted and combined.
• Whip eggs& sugar until light and fluffy.
• Mix flour into chocolate mixture.
• Gently fold the chocolate mixture into the whipped eggs being careful to not lose all the wonderful volume from the eggs.
• Spray either 12 muffin tins or 12 ramekins/souffle dishes wtih non-stick spray.
• Pour batter into prepared pans/dishes.
• Bake at 325 degrees for 9-12 minutes.
• Serve immediately.
• Note: You can prebake these and then reheat them in a preheated 325 degree oven for 2-3 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.

CHANTERELLE'S CHOCOLATE SOUFFLE CAKE (PESACHDIK)

Steps:

• Position a rack in the middle of the oven and preheat oven to 300°F.
• Butter and flour 9 inch spring form pan and line bottom with parchment paper.
• Melt the chocolate with the butter in a heatproof bowl set over a saucepan of about 1.5 inches of nearly simmering water, whisking until smooth.
• Remove bowl from heat and let cool to room temperature.
• Beat egg yolks and 3/4 cup of the sugar with an electric mixer on medium-high speed in a large deep bowl for 4 to 5 minutes, until very thick and pale.
• Beat egg whites with clean beaters in another large bowl just until the whites form soft peaks when the beaters are lifted. Beat in the remaining 1 tablespoon sugar.
• With a whisk or rubber spatua, gently fold in 1/3 of the cooled chocolate mixture into the egg yolk mixture. Then fold in 1/3 of the egg whites.
• Repeat, adding the chocolate and egg white mixtures alternately in thirds until all of the ingredients are combined.
• Transfer the batter to the prepared pan.
• Bake for about 30 minutes until the edges are firm and the centre is puffed but still a bit jiggly; do not overbake.
• Transfer to a wire rack to cool completely.
• To serve, remove sides of pan. Dust the cake with a layer of cocoa and then a layer of confectioners' sugar. Repeat with a second layer of cocoa and a final layer of sugar. Cut into thin wedges.

CHOCOLATE SOUFFLé PANCAKES

Steps:

• Make the syrup: Combine the maple syrup, heavy cream, chocolate, butter, cocoa powder, brown sugar and salt in a medium saucepan over medium-low heat. Cook, whisking occasionally, until the chocolate is melted and the mixture is smooth, about 3 minutes. If the mixture starts to simmer, reduce the heat to low. Stir in the vanilla and keep warm over the lowest heat setting, stirring occasionally.
• Make the pancakes: Preheat the oven to 200˚ F. Line a baking sheet with parchment paper and preheat a large griddle or 1 or 2 large nonstick skillets over medium-low heat. Whisk the flour, confectioners' sugar, cocoa powder, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Whisk the milk mixture into the flour mixture until just combined with some small lumps remaining; do not overmix. Fold in about one-third of the egg whites, then gently fold in the remaining egg whites until there are no large streaks remaining, being careful not to overmix and deflate the batter.
• Add 1 to 2 teaspoons butter to the griddle just to coat. Add 1/4 cup batter per pancake, sprinkle with chocolate chips and cook until bubbles form on top and the bottoms are lightly browned, about 3 minutes. Flip and continue cooking until set on the other side and just cooked through, 1 to 2 more minutes. Remove to the baking sheet and keep warm in the oven while cooking the remaining pancakes. Repeat with the remaining batter and chocolate chips, adding more butter to the pan as needed and reducing the heat if the pancakes brown too quickly.
• Divide the pancakes among plates. Stir the chocolate syrup. Dust the pancakes with confectioners' sugar and top with the syrup.

EASY MEXICAN CHOCOLATE SOUFFLE

Steps:

• Preheat the oven to 400 degrees F. Butter 8 (1/2 cup) ramekins or custard cups with 2 tablespoons butter. Set aside.
• For the souffles: Stir the chocolate and 6 tablespoons butter in a large metal bowl set over saucepan of simmering water until the mixture is melted and smooth (mixture will be a little grainy). Remove the chocolate mixture from the heat and let cool slightly. Whisk in the egg yolks and add 2 tablespoons of the cooled melted chocolate to the yolks, mixing to incorporate. Add the rest of the chocolate and mix until nice and smooth. Using an electric mixer, beat the egg whites in a medium bowl until foamy. Add the sugar and beat until stiff peaks form. Fold into the chocolate mixture in 3 additions. Divide the chocolate batter among the prepared ramekins, filling them three-quarters of the way.
• Bake the souffles until puffed but the centers jiggle slightly, 16 to 18 minutes. Serve immediately.

KILLER CHOCOLATE CHEESECAKE

Steps:

• Position oven rack in middle of oven; preheat oven to 350°.
• Butter a 9-inch springform pan and wrap the outside tightly with heavy-duty foil.
• Have a roasting pan ready, and put a kettle of water on to boil for the water bath.
• Make the crust: pulse the chocolate wafers in a food processor until finely ground.
• With the motor running, slowly add the butter, and process just until blended.
• Press mixture onto the bottom of the pan.
• Bake crust for 8-10 minutes, until it is set; let cool on a wire rack.
• Make the filling: melt the chocolate with the butter in a heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth.
• Whisk in the cocoa powder.
• Remove the bowl from the heat and let the mixture cool to room temperature.
• Beat the cream cheese and sugar with an electric mixer, beginning on low speed and increasing to med-high speed, in a medium deep bowl until light and fluffy.
• Add in the eggs one at a time, beating well after each addition.
• Beat in the salt.
• Beat in the chocolate mixture just until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
• Add in the sour cream and vanilla; beat until smooth, scraping sides of bowl as needed.
• Transfer the filling to the springform pan.
• Set the pan in the roasting pan, place it in the oven, and carefully pour in enough boiling water to reach halfway up the sides of the springform pan.
• Bake for 45 minutes, or until the center is almost set but still slightly jiggly; do not overbake--the cheesecake will firm as it cools.
• Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes.
• Remove the springform pan from the water bath and let cool completely on a wire rack, then remove the foil and refrigerate the cheesecake, loosely covered, until thoroughly chilled, at least 12 hours, or overnight.
• To serve--let the cheesecake stand at room temperature for 20 minutes.
• Remove the pan sides, smooth the sides of the cheesecake with a table knife, and cut into wedges.

INDIVIDUAL CHOCOLATE TRUFFLE CAKES

Steps:

• TRUFFLES: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt.
• When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
• Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray.
• Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
• CAKE: Position a rack in the center of oven and preheat oven to 350 degrees. Spray 8 oversize muffin cups with cooking spray. Line bottoms with rounds of waxed paper. Set aside.
• In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.
• Meanwhile, in the large bowl beat on high speed, eggs, egg yolks, and sugar until tripled in volume, about 5 minutes.
• On low speed, add in the chocolate mixture just until combined. Remove the bowl and fold in the flour, using a rubber spatula.
• Spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter.
• Arrange cups on a baking tray and bake 15 minutes or until edges of the cakes begin to pull away from the sides of the cups. Let stand 10 minutes.
• Invert onto individual dessert plates and carefully peel off paper. Serve warm with whipped cream or ice cream next to each cake and a few fresh raspberries.

LUSCIOUS CHOCOLATE LAYER CAKE

Steps:

• Position oven rack in the center of the oven; preheat the oven to 350°; butter and flour two 9 x2 inch round cake pans.
• Make the cake--Whisk together the cocoa and boiling water in a small bowl until smooth.
• Whisk the flour, baking soda, and salt in a medium bowl.
• Beat the butter, sugar, and vanilla with an electric mixer on medium speed in a large deep bowl until well blended; the mixture will be dry.
• Add in the eggs one at a time, beating well after each addition.
• Decrease speed to low and beat in the flour mixture alternately with the sour cream, beginning and ending with the flour, just until well blended.
• Add the cocoa mixture and blend well.
• Divide the batter evenly between the prepared pans.
• Bake for 40 minutes, or until a pick comes out clean; cool the cakes in the pans on wire racks for 20 minutes, then invert cakes onto the racks and remove the pans.
• Turn the cakes right-side up and cool completely.
• Make the frosting--melt the chocolate with the water in a small heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth; transfer to a large deep bowl.
• Heat the sugar with the egg yolks in another heatproof bowl over the same saucepan of nearly simmering water, whisking constantly, for about 4 minutes, until the sugar is dissolved and the mixture is warm to touch.
• Whisk the sugar mixture into the chocolate mixture, add in the vanilla, and beat with an electric mixer on high speed for 3 minutes, or until the mixture has cooled to room temperature.
• Beat in the butter one piece at a time, beating until smooth after each addition.
• Assemble the cake--Place 1 cake layer on a serving plate; spread about 1 cup of frosting evenly over the layer.
• Top with the remaining cake layer and frost with the remaining frosting; serve cut into wedges.

VOLCANIC CHOCOLATE TRUFFLE CAKES!

Steps:

• Preheat oven to 375°F.
• Butter 6 individual ramekins lightly.
• Now, you will want to melt your chocolate with the 2 Tablespoons of butter over lower heat, stirring often.
• Set aside to cool a bit.
• In a food processor or in a blender, process chickpeas, egg, milk, yogurt, orange juice, brown sugar and baking powder.
• Then add your melted chocolate mixture after it has cooled a bit, and process until it is completely mixed through.
• in a bowl sift flour and baking powder together.
• Add the flour mixture to the processor and process until thoroughly combined.
• Transfer mixture to a large clean (preferably glass) bowl, and then fold in your chopped pistachios.
• Pour mixture into your prepared 6 ramekins.
• Put into a baking dish and fill with boiling water 1/2 way up the ramekins.
• Bake in your preheated oven for approximately 45 minutes to 1 hour (depending on your oven).
• I made them twice, and they took 45 minutes the first time, and 56 minutes the second time, so that tells you that my oven is screwy!
• NOTE: You will notice that these will look like an exploding volcano when u take them out of the oven, but this is perfectly normal.
• You will allow them to cool completely, cover them with plastic wrap, and refrigerate for at least 4 hours.
• When they come out of the fridge, they will set back down completely!
• After chilling, you will want to take your strawberries, remove the tops, clean them, and cut thin "sticks" out of the strawberries.
• Toss damp strawberry sticks with desired amount of confectioners' sugar, and set aside.
• Take out your whipping cream, and whip with 1 teaspoon sugar and 1/4 teaspoon extract until stiff peaks form (to your desired consistency).
• Take out your ramekins, arrange strawberry sticks in a fancy pattern on top, dividing evenly among all 6 ramekins.
• Top with a dollop of your whipped cream, and sprinkle with ground pistachios.
• Serve!
• You may want to make a double batch, because everyone will want seconds!

CHOCOLATE SOUFFLE CAKE

Steps:

• For Cake:.
• Preheat oven to 350 degrees.
• With 1/2 tbl butter, grease bottom and sides of a 9"X3" springform pan. Cut a round of waxed paper to fit over bottom. Butter and dust with flour (1/2 tbl).
• Melt chocolate in microwave oven. With spatula, scrape into bowl. Cool for 3 minutes.
• Add 9 tbl butter gradually, stirring well.
• Add 9 tbl sugar, remaining flour and egg yolks. Stir after each addition.
• Beat egg whites. Add pinch of salt. Beat until whites start to hold their shape.
• Add remaining 3 tbl sugar. Beat until stiff.
• With rubber spatula, gently fold egg whites into batter.
• Place batter in pan and smooth top.
• Bake 35 minutes. Gently remove sides. Cool on wire rack.
• For Icing:.
• Melt butter and 2 chocolates in microwave.
• Wisk in cream. Add sugar and vanilla.
• Wisk until completely smooth.
• While icing is warm, spread over cake.

CHOCOLATE TRUFFLE FROSTING

Steps:

• Whip the heavy cream until stiff.
• Melt the chocolate over a double boiler.
• When the chocolate has melted, add the butter and stir until the butter melts.
• Allow the mixture to cool a bit.
• Add the whipped cream, the powdered sugar and cognac or coffee (if using), stir to combine.
• If the frosting is very liquid-y at this point, let it sit in the fridge until it becomes thicker and spreadable.
• Frost your cake and transfer to the fridge, allow the frosting to set before serving.

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.

HOT CHOCOLATE SOUFFLéS WITH CHOCOLATE CREAM SAUCE

Steps:

• Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
• Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess. Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.
• Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don't open the oven door too early as this may make them collapse.
• Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away.