COMMANDER'S CHOCOLATE SOUFFLE CAKES W/ WHITE CHOCOLATE SAUCE
A decadant single serving desert. The contrasting white sauce on chocolate cake makes for a very pretty presentation. I have had this dessert at Commander's Palace and it is divine!
Provided by Malriah
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- --sauce--.
- Bring cream to simmer in small saucepan.
- Remove from heat.
- Add white chocolate and whisk until melted.
- Stir in rum.
- Chill until just cool, whisking occasionally, about 30 minutes.
- --cakes--.
- Preheat oven to 400ºF.
- Butter six 3/4-cup soufflé dishes.
- Stir chocolate in top of double boiler over simmering water until melted.
- Cool 10 minutes.
- Mix sugar and eggs in processor until well blended.
- Blend in butter.
- Add flour; process until smooth.
- Blend in chocolate.
- Divide batter among prepared dishes.
- Place on baking sheet.
- Bake until cakes are puffed, tops look crusty and tester inserted into center comes out with wet batter still attached, about 18 minutes.
- Run knife around sides of cakes.
- Invert onto spatula; gently slide onto plates.
- Spoon sauce around cakes.
Nutrition Facts : Calories 474.1, Fat 30.2, SaturatedFat 17.9, Cholesterol 174.2, Sodium 76.4, Carbohydrate 43.7, Fiber 0.2, Sugar 33.7, Protein 6.6
CHOCOLATE SOUFFLE CAKE
When I was younger, this was the cake that everyone in my family requested that my grandmother make for their birthdays. A rich, almost flourless cake. I like it with whipped cream and/or some vanilla ice-cream :) Enjoy! ******A note about the pan - I've never been able to successfully make this without a springform pan. They have them at many supermarkets, so hopefully you have one around!******
Provided by KateS424
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 12
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.
Nutrition Facts : Calories 4037.6, Fat 316, SaturatedFat 190, Cholesterol 1531.3, Sodium 444.3, Carbohydrate 322.4, Fiber 38.4, Sugar 234.2, Protein 66
CLASSIC HOT CHOCOLATE SOUFFLE W/ CHOCOLATE CREAM SAUCE
This is from one of my favourite food writers, Lauraine Jacobs (she's a Kiwi). New Zealand food was traditionally based on British food, however as us Kiwis travel more and more we want to borrow from other culinary cultures. This is my favourite souffle ever (but shame about the number of bowls & dishes!)
Provided by LilKiwiChicken
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chocolate Souffle.
- Preheat the oven to 200°C
- Brush the souffle dishes with butter and dust with sugar.
- Beat the egg yolks, sugar and salt together until the mixture is thick, pale and makes a ribbon when drizzled around the bowl.
- Melt the chocolate over a double boiler (or in a stainless steel bowl set over a saucepan of boiling water) with the cream, coffee and cognac.
- Blend this mixture into the creamed yolks and sugar.
- Whip the egg whites in another bowl until they hold soft peaks then fold into the chocolate/egg yolk mixture gently and carefully so as not to lose any volume.
- Divide the mixture among 6 souffle dishes & bake for about 12-14 minutes.
- Serve the souffle immediately with the chocolate sauce on the side.
- Rich Chocolate Cream Sauce.
- Melt the chocolate and butter in the cream over a double boiler and stir until smooth and creamy.
Nutrition Facts : Calories 336.8, Fat 23.1, SaturatedFat 13.4, Cholesterol 245.7, Sodium 134.2, Carbohydrate 25.1, Sugar 22.9, Protein 8.3
INDIVIDUAL CHOCOLATE SOUFFLE CAKES
To serve four, use five teaspoons flour and double the remaining ingredients. Doubling the flour would make the base too heavy.
Provided by Chemaine
Categories Dessert
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Coat 2 (6 ounce) ramekins with cooking spray; sprinkle each with 3/4 tsp sugar.
- Combine 2 T sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.
- Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 T sugar, 1 tsp at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
- Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350 for 15 minutes or until puffy and set.
- Sprinkle each souffle with 1/2 tsp powdered sugar. Serve immediately.
Nutrition Facts : Calories 153.4, Fat 0.7, SaturatedFat 0.3, Cholesterol 0.3, Sodium 36.2, Carbohydrate 35.7, Fiber 1.4, Sugar 30.6, Protein 3.5
CHOCOLATE SOUFFLé CAKE WITH ORANGE CARAMEL SAUCE
Categories Chocolate Fruit Dessert Bake Orange Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 5
Steps:
- Make cake:
- Put a small roasting pan filled halfway with hot water in bottom third of oven (to provide moisture during baking), then preheat oven to 325°F. Butter a 10-inch springform pan and line bottom with a round of parchment or wax paper. Butter paper.
- Melt butter and chocolate together in a heavy saucepan over low heat, stirring, then remove from heat. Beat together yolks, 1/3 cup sugar, and 1/2 teaspoon salt in a large bowl with an electric mixer until thick and pale, and ribbons form when beater is lifted, about 6 minutes. Beat whites at medium speed with cleaned beaters in another large bowl until they just hold soft peaks. Gradually add 1/3 cup sugar, beating until whites just hold stiff peaks. Stir warm chocolate mixture into yolk mixture until combined well. Stir one fourth of egg whites into chocolate mixture to lighten, then fold in remaining egg whites gently but thoroughly.
- Pour batter into springform pan and bake in middle of oven (do not place springform pan in pan of hot water) until a tester inserted in center comes out with crumbs adhering, about 1 hour (a crust will form and crack on top of cake as it bakes). Transfer to a rack and cool 10 minutes (cake will "deflate" as it cools). Run a thin knife carefully around edge of cake, then remove side of pan. Cool cake on bottom of pan 30 minutes, then invert onto another rack or plate. Remove bottom of pan, then carefully peel off parchment. Invert cake onto a serving plate.
- Make sauce while cake bakes:
- Remove zest from 2 oranges and trim any white pith from zest. Cut zest into enough very thin strips to measure 1/4 cup. Squeeze juice from 3 oranges and strain through a fine sieve. Measure out 1 cup juice.
- Cook remaining 1/2 cup sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add zest and cook, stirring, until fragrant, about 15 seconds. Tilt pan and carefully pour in juice (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, then cool sauce.
- Serve cake with orange sauce.
HOT CHOCOLATE SOUFFLéS WITH CHOCOLATE CREAM SAUCE
Light as a feather, these chocolatey melt-in-the-mouth soufflés are sure to please
Provided by Good Food team
Categories Dessert, Dinner, Treat
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 511 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium
WHITE CHOCOLATE SAUCE
Rich, creamy with a hint of brandy. An excellent topping for your favorite cake or served on your favorite bread pudding.
Provided by Dotty2
Categories Sauces
Time 5m
Yield 1 2/3 cups
Number Of Ingredients 5
Steps:
- Combine sugar and whipping cream in heavy medium saucepan.
- Heat and stir on medium heat for 1-2 minutes until sugar is dissolved.
- Boil gently for 3 minutes.
- Add vanilla and brandy.
- Stir and remove from heat.
- Stir in chocolate until melted and sauce is smooth.
- Cool.
Nutrition Facts : Calories 1215, Fat 85.6, SaturatedFat 52.7, Cholesterol 209.9, Sodium 146.5, Carbohydrate 94.7, Sugar 90.7, Protein 8.9
WHITE CHOCOLATE SAUCE
Make and share this White Chocolate Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Sauces
Time 30m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Add the cream and butter to a small saucepan.
- Place the pan over low heat until the butter melts and the cream comes to a simmer (stir frequently).
- Pour the hot cream over the chocolate in a bowl, stirring until the chocolate is completely melted and the mixture is smooth and creamy.
- Stir in the vanilla and creme de cacao; serve warm or at room temperature.
- **White Chocolate Almond Sauce--substitute amaretto for the creme de cacao; optional--add 1/2 cup chopped toasted almonds to the finished sauce.
- **White Chocolate Rum Sauce--add 3 Tablespoons gold rum or coconut rum to the finished sauce.
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
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