Heavenly Chocolate Soufflé Cake Recipes

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.

Steps:

• Filling: In a heavy saucepan combine 1 cup of the chocolate and whipping cream. Stir over low heat until chocolate melts. Transfer mixture to a small bowl. Cover and chill for 45 to 60 minutes or until nearly set. Lightly grease and cocoa powder 6 (3/4-cup) souffle dishes. Divide chilled chocolate filling evenly between dishes. Place dishes in baking pan, set aside.
• In a double boiler over low heat, stir butter and remaining 1 1/2 cups chocolate over low heat until melted. Remove from heat and let cool. Set aside.
• Batter: Preheat oven to 400 degrees F.
• In a large mixing bowl beat eggs, egg yolks, granulated sugar, and Armagnac on high speed for 5 minutes or until thickened and lemon-colored. With mixer on medium speed, beat in melted butter-chocolate mixture until combined. Sprinkle flour and cocoa powder over the chocolate mixture, beat on low speed until combined. Divide batter evenly among the dishes. Bake uncovered for about 15 minutes or until the cakes feel firm at the edge. Cool in dishes for 2 to 3 minutes. Using a knife, loosen cakes from side of dishes. Invert onto dessert plates. Sift cocoa powder onto plates, dust cakes with powdered sugar and serve with Spun Sugar Halo's.
• Combine sugar and water in a saucepan over medium heat until sugar is dissolved and mixture caramelizes, about 15 minutes. Drop syrupy mixture onto waxed paper in a circular "halo" and cool before peeling off waxed paper backing. Place halos on top of cakes as garnish.

Steps:

• Filling: In a heavy saucepan combine 1 cup of the chocolate and whipping cream. Stir over low heat until chocolate melts. Transfer mixture to a small bowl. Cover and chill for 45 to 60 minutes or until nearly set. Lightly grease and cocoa powder 6 (3/4-cup) souffle dishes. Divide chilled chocolate filling evenly between dishes. Place dishes in baking pan, set aside.
• In a double boiler over low heat, stir butter and remaining 1 1/2 cups chocolate over low heat until melted. Remove from heat and let cool. Set aside.
• Batter: Preheat oven to 400 degrees F.
• In a large mixing bowl beat eggs, egg yolks, granulated sugar, and Armagnac on high speed for 5 minutes or until thickened and lemon-colored. With mixer on medium speed, beat in melted butter-chocolate mixture until combined. Sprinkle flour and cocoa powder over the chocolate mixture, beat on low speed until combined. Divide batter evenly among the dishes. Bake uncovered for about 15 minutes or until the cakes feel firm at the edge. Cool in dishes for 2 to 3 minutes. Using a knife, loosen cakes from side of dishes. Invert onto dessert plates. Sift cocoa powder onto plates, dust cakes with powdered sugar and serve with Spun Sugar Halos.
• Combine sugar and water in a saucepan over medium heat until sugar is dissolved and mixture caramelizes, about 15 minutes. Drop syrupy mixture onto waxed paper in a circular "halo" and cool before peeling off waxed paper backing. Place halos on top of cakes as garnish.

Steps:

• For best results, prepare cake 1 day in advance.
• Bake cake in a 9 x 13 inch cakepan according to package directions.
• Let cool completely.
• With the end of a wooden spoon, poke holes in cake.
• Pour sweetened condensed milk over top of cake; let soak in for 5 minutes.
• Pour caramel ice cream topping over cake; let soak in for 5 minutes.
• Ice cake with whipped topping.
• Sprinkle crushed candy over top.
• Chill overnight.

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.

Steps:

• Preheat the oven 240C/gas
• Mix the butter and sugar with electric mixer until fluffy.
• Add in eggs one by one and mix after each addition. Add in vanilla. (add a couple of tbsp of flour if the mixture splits)
• Beat in the melted chocolate.
• Fold in the rest of the dry ingredients and mix well.
• add a cup of milk if the mixture was hard to mix.
• Put the mixture in a greased round cake tin and in the oven on 240C for 5 minutes then on 160C for 1 hour.
• FOR THE ICING:
• use a pot with a thick base to melt in the chocolate WITH the double cream. Keep stirring till you get a viscous homogenous chocolate mixture
• Using a large spoon spread the icing on the cake WHEN IT IS WELL COOLED and put in the fridge for the icing to get harder.

Steps:

• Preheat oven to 375°F.
• Measure out sugar, separate eggs and measure and chop chocolate.
• Butter soufflé dishes entirely and then add sugar (additional) coating the entire dish.
• Melt chocolate - you can either use a microwave, 20 seconds then stir and continue till done, or you can use the metal bowl method.
• Add yolks to chocolate (this will harden the chocolate so don't be alarmed).
• Use a beater on whites with a pinch of salt and adding sugar, a little at a time. Beat until whites hold med-stiff peaks.
• Fold white mixture into chocolate little by little (be gentle and it is okay if some chunks are left, but make it as smooth as possible).
• Pour into soufflé dishes and run the end of your thumb around inside to remove any extra batter.
• Bake until puffed and crusted on top but still jiggly in center, 20 to 25 minutes.
• Serve immediately.

Steps:

• Preheat oven to 375 degrees F. Adjust oven rack to the lower-middle position of the oven. Grease six 6-ounce souffle dishes or ramekins with 1 tablespoon butter. Coat bottom and sides with 2 tablespoons sugar; dump out any excess.
• Microwave small chocolate pieces and 1/4 cup butter in large, uncovered, microwave-safe bowl on High(100%) power for 1 minute; stir. Pieces may retain some of the their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
• Whisk egg yolks, one at a time, into chocolate mixture. Whisk in vanilla extract and salt.
• Beat egg whites in large mixer bowl until soft peaks form. Beat in cream of tartar. Gradually beat in 1/4 cup granulated sugar until stiff peaks form. Fold 1/2 cup egg white mixture into chocolate mixture to lighten. Fold in remaining egg white mixture gently but thoroughly. Divide batter among prepared ramekins. Smooth tops and clean excess batter from rims. Place on baking sheet.
• Bake for 15 to 17 minutes or until puffed and center still moves slightly. Serve immediately.

Steps:

• Heat oven to 350°F.
• Spray 13x9-inch pan with cooking spray. Coat with flour; set aside. Stir cake mix and 1/2 cup cocoa in large mixing bowl. Add eggs, water and dressing; beat with mixer until blended. Pour into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool completely on wire rack.
• Beat cream cheese, milk and vanilla with mixer until blended. Gradually add combined powdered sugar and remaining cocoa, beating well after each addition. Spread over cake.