FALLEN CHOCOLATE SOUFFLE CAKE
Dense, intensely chocolate, and decadent, this cake is flourless, gluten free, and company worthy.
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 499 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 154 milligrams cholesterol, Fat 31 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 53 grams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
FALLEN CHOCOLATE SOUFFLE MINI CAKES
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
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
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
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.
CHANTERELLE'S CHOCOLATE SOUFFLE CAKE (PESACHDIK)
From Luscious Chocolate Desserts by Lori Longbotham. I find choc truffle cakes too dense so was happy to find this and to realise I could make it for Passover. She suggests trying the alternating layers of cocoa and confectioners' sugar to decorate other desserts as it's "simple but stunning".
Provided by TempR
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 291.8, Fat 22.9, SaturatedFat 13.1, Cholesterol 239.2, Sodium 65.5, Carbohydrate 16.6, Sugar 16.6, Protein 5.8
CHOCOLATE SOUFFLE/MOLTEN CAKE
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
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 RASPBERRY FALLEN SOUFFLé ROLL
Steps:
- Preheat oven to 350 degrees F. Grease 15 1/2" by 10 1/2" jelly-roll pan. Line pan with waxed paper; grease and flour paper.
- Melt semisweet and unsweetened chocolates together. Cool slightly.
- Meanwhile, in medium bowl, with mixer on high speed, beat egg whites until soft peaks form. Gradually sprinkle in 3 tablespoons granulated sugar, 1 tablespoon at a time, and beat just until whites stand in stiff peaks when beaters are lifted.
- In large bowl, using same beaters, and with mixer on high speed, beat egg yolks with 3 tablespoons granulated sugar 5 minutes or until very thick and a pale lemon color. Reduce speed to low; beat in vanilla and salt.
- With rubber spatula, fold cooled chocolate mixture into egg-yolk mixture. Gently fold one-third of egg white mixture into chocolate mixture, then fold in remaining egg-white mixture.
- Spread batter evenly in prepared pan. Bake 13 to 15 minutes or until top feels set when lightly pressed. Cover cake with dampened, clean cloth towel; cool in pan on wire rack 30 minutes.
- While cake is cooling, in large bowl, with clean beaters and with mixer on medium speed, beat cream and remaining 1/4 cup granulated sugar until stiff peaks form.
- Remove towel from cake; sift 2 tablespoons confectioners' sugar over cake. Cover cake with sheet of foil and large cookie sheet. Invert cake onto cookie sheet; carefully peel off waxed paper.
- Spread whipped cream evenly over cake, leaving 1/2-inch border. Sprinkle 2 cups raspberries over whipped cream. Starting from a long side and using foil to help lift cake, roll cake, jelly-roll fashion (cake may crack).
- Place 2 spatulas under roll, and transfer, seam side down, to long platter. Refrigerate at least 1 hour or up to 6 hours.
- To serve, sprinkle roll with confectioners' sugar and garnish with raspberries.
Nutrition Facts : Calories 200 calories
BITTERSWEET CHOCOLATE FALLEN SOUFFLé CAKES
Categories Cake Rum Chocolate Dairy Dessert Bake Quick & Easy Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 8
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.
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4/5 (290)Estimated Reading Time 2 minsServings 8-10
- Preheat oven to 350°. Lightly butter springform pan and dust with sugar, tapping out any excess.
- Combine chocolate, oil, and ½ 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, ¼ 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.
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4.7/5 (7)Total Time 45 minsCategory ChocolateCalories 305 per serving
- Line the bottoms of 4 (4-inch) mini or 1 (8-inch) springform pans with a round of parchment paper. Brush softened butter all over the inside of the pan. 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.
- Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Gradually sprinkle in the remaining 1/2 cup sugar and continue beating until stiff but glossy.
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