Chocolate Soufflé Cake Recipes

CHOCOLATE SOUFFLE CAKE

Steps:

• Heat oven to 300 degrees. Grease a 10-inch springform pan with 1 tablespoon butter, and dust generously with granulated sugar.
• Melt chocolate and butter over simmering water in a double boiler, about 6 to 8 minutes. Remove from heat and set aside to cool.
• In an electric mixer fitted with the whisk attachment, whip yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside.
• In an electric mixer, using a second whisk attachment and bowl, (both should be clean and free of grease) whip egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3 to 4 minutes. Set aside. While egg whites are beating, add the cooled, melted chocolate slowly to the yolk mixture.
• Temper whipped egg whites by mixing in about 1/4 cup of the chocolate mixture. Then gently fold egg whites into the chocolate yolk mixture, working quickly to maintain the volume of egg whites; the mixture will have a slightly marbleized appearance.
• Pour batter into prepared pan, and place on a parchment-lined baking sheet. Bake in oven for 50 to 60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioners' sugar before serving.

CHOCOLATE SOUFFLé

Steps:

• Melt the 4 Tablespoons of butter and the chopped chocolate together in a double boiler or in a large heatproof bowl in the microwave. Microwave in 20 second increments, stirring after each until completely melted and combined. Slightly cool for 3-5 minutes.
• Whisk egg yolks, vanilla extract, and salt into chocolate mixture. Set aside.
• In a completely clean residue-free medium glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar in 3 additions about 1 Tablespoon at a time, beating for 5 seconds before adding the next Tablespoon. After all 3 Tablespoons of sugar have been added, beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
• Slowly and gently fold the egg whites into the chocolate mixture. It's best to do this in 3 separate additions, combining each addition completely before folding in more.
• Refrigerate the batter for 5-10 minutes as you preheat the oven and prepare the ramekins. (No need to cover the batter unless you are refrigerating it for longer than 1 hour. Can be made up to 2 days in advance, see make ahead instructions below.)
• Adjust the oven rack to the lower third position and preheat to 400°F (204°C).
• Brush four 6-ounce oven-safe straight sided ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.
• Spoon batter evenly into ramekins. Using a knife or icing spatula, smooth down the surface. Run a knife, icing spatula, or your thumb around the rim at the top, creating a "channel" between the batter and the rim of your pan. Feel free to wipe the edges clean with a towel, though I don't always do that and don't notice a difference in appearance or rise.
• Place baking sheet with ramekins on top in the oven. Immediately reduce oven temperature to 375°F (191°C). Bake for 13-14 minutes or until the edges are set and the center just barely jiggles when you give the pan a light tap. Avoid opening/closing the oven too much.
• Remove from the oven and serve immediately plain or with optional toppings. Soufflés begin to fall within minutes. You'll still have that sponge-like texture underneath a crackly top, though it settles into a denser texture as time passes. Cover and store leftovers in the refrigerator for up to 3 days.

BITTERSWEET CHOCOLATE SOUFFLé

Steps:

• Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. For the best rise, make sure there is sugar covering all the butter on the sides of the dish.
• In a medium bowl, melt chocolate and butter either in the microwave or in a bowl over a pot of simmering water. Let cool only slightly (it should still be warm), then whisk in egg yolks and salt.
• Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture is fluffy and holds very soft peaks. Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks and look glossy.
• Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions, then transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture.
• Transfer dish to baking sheet in the oven, and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 25 to 35 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.

CHOCOLATE SOUFFLE CAKE

Steps:

• Preheat oven to 275 degrees. Butter and flour a 10-by-2-inch round cake pan and line with a circle of parchment paper.
• Put chocolate, butter, orange zest, vanilla and almonds in top of double boiler. Melt over hot water, stirring occasionally. Remove from heat as soon as chocolate is melted.
• Beat the egg yolks with half the sugar (in electric mixer, if desired) until mixture is thick and a slowly dissolving ribbon drops from a lifted beater. Fold lukewarm chocolate mixture into egg-sugar mixture with a large rubber spatula. Whip egg whites until foamy, then gradually add remaining sugar. Continue beating until stiff peaks form. Using rubber spatula, blend lightly but thoroughly into chocolate-egg mixture. Pour the batter into the prepared pan and bake for 1 hour and 20 minutes.
• Remove cake from oven and loosen sides with a sharp knife. Unmold onto a wire rack, then quickly and carefully reverse onto a second rack so that the cake is the right side up. The cake will sink slightly. Let cool.
• To make Creme Anglais, whisk egg yolks and sugar together, or beat in an electric mixer, until thick and lemon colored. Mix cornstarch with a little cold milk and add to rest of milk. Scald milk and pour over yolk mixture, whisking constantly. Pour custard into a heavy pan, preferably of tin-lined copper. Avoid using a plain aluminum pan, which discolors sauce.
• Stir with a wooden spoon over low to medium heat until custard starts to coat spoon and reaches 165 degrees Fahrenheit on a candy thermometer. Do not cook over too high a heat, or the eggs will curdle.
• Strain into a clean dry bowl and stir in vanilla. Let cool, stirring occasionally to prevent skin from forming. Cover with plastic wrap and refrigerate. Makes 6 cups.
• Before serving, sprinkle the cake with sifted powdered sugar. If you wish, cut a large Christmas star of light cardboard and lay on top of the cake before dusting with sugar. Carefully remove the star, and the pattern will remain. Serve wedges of cake on dessert plates on a pool of Creme Anglais.

CHEF JOHN'S CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
• Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
• Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
• Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
• Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
• Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.

CHOCOLATE SOUFFLE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a heavy-duty jellyroll pan 10 by 15 inches. Line the bottom of the pan with wax paper, allowing it to extend about two inches past the ends. Butter the paper.
• Combine 9 ounces of the chocolate with 1 1/2 tablespoons of the espresso powder and 1/3 cup plus 1 tablespoon of the boiling water in the top of a double boiler. Stir until smooth and set aside to cool.
• Beat the egg yolks until very thick and light. Gradually beat in the sugar. Stir in the cooled chocolate mixture and set aside.
• Beat the egg whites with a pinch of salt, by hand in a copper bowl if possible, until they form peaks but are still of a creamy consistency. Do not overbeat. Stir one-quarter of this mixture into the chocolate mixture, then fold in the rest.
• Spread the batter in the prepared pan. Bake about 20 minutes, until puffy and beginning to shrink from the sides of the pan. The surface will also have lost its sheen and will spring back when touched lightly. Remove the cake from the oven and allow to cool on a rack for 45 minutes.
• Meanwhile, dissolve the remaining 4 tablespoons espresso in the remaining tablespoon of boiling water. Stir until syrupy, then refrigerate.
• Beat the cream in a chilled bowl until thick, like sour cream, but not yet stiff. Sift in the confectioner's sugar, beating, then the cooled espresso. Refrigerate.
• Place remaining chocolate in the top of a double boiler. Stir when melted. Remove from heat and stir in the butter. Add the oil, stir; set aside.
• To assemble the cake dust the top with half of the cocoa. Gently warm the bottom of the jellyroll pan by holding it over a low burner, moving it around. Cover the pan with a large flat baking sheet, invert the pan and the baking sheet together. Hold down the wax paper and lift off the jellyroll pan. Carefully peel off the wax paper. Dust the cake very lightly with the remaining cocoa.
• Cut the cake in four equal portions crosswise. Using two broad spatulas, lift one of the portions onto a serving dish. Gently spread with some of the chilled espresso cream. Top with another portion of the cake, spread with more of the cream, add another cake layer, more cream, then the final cake layer. If any of the cake sections crack slightly while being transferred, don't worry. Icing will cover the flaws. Remove any excess cream from the sides of the cake with a spatula.
• Refrigerate the cake for 30 minutes.
• Mask the exposed parts of the platter with pieces of foil or wax paper, slipping them just under the edges of the cake.
• If the glaze has set, warm it gently until it is fairly liquid. Pour about three-quarters of the glaze over the top of the cake, allowing it to drip down the sides. Smooth the top and cover the sides with the remaining glaze. Pat the toasted almonds all over the sides of the cake. Remove the protective paper or foil from the platter. Refrigerate at least one hour before serving.
• Cut the cake with a thin knife warmed in hot water and wiped dry.

CHOCOLATE FALLEN SOUFFLé CAKE

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.

HEAVENLY CHOCOLATE SOUFFLé CAKE

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.

CHOCOLATE SOUFFLE CAKE

Steps:

• Preheat oven to 350°F Line bottom of 8-inch springform pan with 2-3/4-inch high sides with parchment paper.
• Spread pan and paper with vegetable oil spray.
• Sprinkle pan with 2 tablespoons sugar.
• Finely grind nuts with 2 tablespoons sugar in processor.
• Transfer nut mixture to large bowl.
• Mix in 10 tablespoons sugar and cocoa, then oil.
• Using electric mixer, beat egg whites and salt in large bowl until soft peaks form.
• Fold whites into cocoa mixture in 3 additions.
• Spoon batter into prepared pan; smooth top.
• Bake until cake puffs and tester inserted into center comes out with moist crumbs attached, about 30 minutes.
• Cool cake in pan on rack about 30 minutes.
• (Cake may fall.) Cut around pan sides to loosen cake.
• Remove sides of pan and cool cake completely.
• Sprinkle cake with powdered sugar.