Scharffen Bergerchocolate SoufflÉ Cake With Salted Caramel Recipes

Steps:

• 1. Grease the bottom of an 8-inch cake pan and line with parchment paper. Preheat oven to 350-degrees.
• 2. Break up chocolate and put in the top of a double boiler or in a bowl over simmering water. Make sure the water does not touch the bottom of the bowl. Stir to melt. Remove from heat and let cool to slightly warm.
• 3. In an electric mixer with a paddle attachment, cream butter and sugar until the mixture is pale, light and fluffy. Slowly add the egg yolks and continue beating to a light consistency.
• 4. Add cooled chocolate and beat until smooth and velvety. Beat egg whites with a completely clean wire whisk attachment until soft peaks. Gently fold egg whites into chocolate mixture.
• 5. The egg whites should be gently folded in with a spatula. Make sure there are no white streaks in the batter.
• 6. Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean. The top will be puffy and may crack.
• 7. Remove from oven and cool completely on a wire rack.
• 8. Serve at room temperature with whipped cream and a few fresh berries. Alternatively, dust the top with powdered sugar.

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 5 x 150ml individual soufflé dishes or ramekins and sprinkle all over with 2 tbsp soft brown sugar. Place on a baking sheet. Melt the butter in a saucepan, then add sugar, cream, vanilla and a good pinch salt. When sugar is melted, bubble for 1 min until it looks like a sauce. Pour 200ml into a jug for serving.
• Stir egg yolks and flour into remaining caramel in the saucepan. Whisk constantly over medium heat until mixture thickens, about 3 mins. Sieve into a bowl and cool for 15 mins. Beat egg whites in large bowl until foamy, then gradually beat in remaining 2 tbsp sugar until whites are stiff but not dry. Fold one-third of whites into caramel mixture in the pan, then fold that back into the whites. Divide among dishes, and use a palette knife to scrape top level. Bake until soufflés are puffed and golden - about 11 mins. The soufflés should still be a little unset in the middle, but not runny, so if you're serving four, break into your tester to check. Return the rest to oven for 2 mins if underdone. Serve immediately with caramel sauce, warmed a little while soufflés are baking.