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.
SUNKEN CHOCOLATE CAKES WITH COFFEE ICE CREAM
Coating the muffin tins with butter and sugar gives these little cakes sparkle and a bit of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the 2 center cups empty. Coat lightly with sugar, and set aside. Place butter and chocolate in a heat-proof bowl; set over a pan of simmering water. Stir occasionally, until melted and thoroughly combined. Remove from heat; set aside.
- Combine the 4 egg yolks with 2 tablespoons sugar, and whisk until the mixture is pale yellow and thick. Stir in the melted chocolate-and-butter mixture.
- Whisk egg whites until soft peaks form, add remaining 2 tablespoons sugar, and whisk until stiff and shiny but not dry. Fold into chocolate mixture. Divide batter among prepared muffin cups, and bake until set and slightly springy to the touch, about 25 minutes. Remove from oven, and transfer to a wire rack. Allow to cool for 15 minutes in pan; carefully run a knife around edges of cakes, and unmold. Serve each with a scoop of coffee ice cream.
SUNKEN DRUNKEN CHOCOLATE CAKE
Prunes, Marsala and dark chocolate - a marriage made in heaven. It may sink and crack as it cools, but this is part of its charm
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Gently heat the prunes and Marsala over a low heat until hot. Remove from the heat and leave for about 1 hr or until the prunes have absorbed almost all of the liquid. Whizz the prunes and any remaining booze in a food processor until roughly chopped.
- Butter and line the base of a 20cm springform tin. Dust with cocoa, tip out any excess and reserve. Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water. Stir in the prune mix.
- Whisk the sugars, 2 eggs and 2 egg yolks until pale, thick and doubled in volume. Fold the chocolate mixture and vanilla into the egg mixture, then sift over the ground almonds, flour and remaining cocoa. Fold until everything is combined.
- Whisk the egg whites until stiff and gently fold into the mixture. Spoon into the prepared tin and bake for 20-25 mins or until a light crust has formed. Allow to cool in the tin - it will sink and crack as it cools. Remove from the tin and dust with cocoa before serving.
Nutrition Facts : Calories 245 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
SUNKEN CHOCOLATE SOUFFLE CAKES
Steps:
- 1. Preheat the oven to 350F. Butter two 1-cup ramekins or custard cups. In a small saucepan over low heat, or in a microwave, melt the chocolate with the butter; let cool slightly. Stir in the vanilla.
- 2. In a bowl, beat the egg, sugar and salt with an electric mixer at high speed until pale yellow, about 3 minutes. With a rubber spatula, stir in the flour and baking soda, then the melted-chocolate mixture and the milk. Scrape into the prepared ramekins.
- 3. Bake the cakes until they feel spongy around the edges but soft in the center, about 15 minutes. Let cool slightly. Dust with confectioners' sugar. Serve warm or at room temperature with whipped cream or ice cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SUNKEN CHOCOLATE CAKE
I clipped this decadent cake recipe from an old issue of Woman's Day. The ground nuts serve as the "flour" - this is actually no flour in the recipe. Make sure your nuts are ground so fine that they are like a slightly gritty powder. Cooking time will vary depending upon the size of your springform pan.
Provided by HeatherFeather
Categories Dessert
Time 1h10m
Yield 10-12 slices
Number Of Ingredients 8
Steps:
- Set oven rack to lowest possible position in oven.
- Preheat oven to 300 degrees F.
- Have ready a greased 8-9" springform pan lined with parchment paper.
- Put chocolate pieces into a large microwaveable bowl and cook on HIGH for 1 minute,stir, and continue cooking for 30 seconds, then stir again,repeat as needed until smooth& melted.
- Set melted chocolate- still in cooking bowl- over another bowl filled with HOT water on counter.
- Meanwhile, beat egg whites,adding just 1/4 cup of the sugar gradually, until stiff peaks form- they will appear shiny.
- In another bowl,cream the butter and remaining 1/4 cup sugar until fluffy.
- Add egg yolks and beat for 1 minute.
- Add finely ground nuts (they should be almost like a gritty powder) and the brandy and beat for 2 more minutes.
- Now, your chocolate should still be slightly warm, but no longer burning hot- add just a bit at a time to the butter mixture, stirring with a rubber spatula to combine well until all is added.
- Fold just 1/4 of the chocolate butter mixture into the egg whites.
- Next, gently pour the now chocolatey egg white mixture into the remaining chocolate butter mixture and fold very gently- you don't want to crush down the egg whites.
- (This whole back and forth procedure is essential to keeping the egg whites from getting crushed and to avoid cooking the eggs into scrambled eggs.) Pour carefully into the springform pan.
- Bake 40-45 minutes if using an 8" pan, slightly less for the 9" pan (about 35-40 minutes).
- Cake is ready when a toothpick comes out with thick, moist but NOT wet crumbs stuck to it- it should NOT come out clean.
- Let cake cool in pan 30 minutes- the cake will sink considerably.
- Remove outer ring of pan and invert cake onto a platter.
- -peel off the parchment.
- Sprinkle with some additional granulated sugar (or powdered sugar).
- This should be served warm, with a dollop of sweetened whipped cream on top, and a garnish of fresh berries in season.
- It is moist in texture- more like a fudgey brownie than a fluffy cake texture.
- Leftovers should be kept in the fridge.
- If you need to make this in advance, set the cake out on the counter about 30 minutes before serving to bring it to room temperature.
- Garnish just before serving or the whipped cream will weep and make a mess all over the cake.
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