Dark Chocolate Orange Soufflé With White Chocolate Chunk Whipped Cream Recipes

FLOURLESS DARK CHOCOLATE ORANGE CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 275°F (135°C) and grease a 9-inch (23 cm) springform pan.
• In a large mixing bowl, add the chocolate and butter. Melt in the microwave at 15-second intervals. Stir often and make sure the chocolate doesn't burn, then set aside to cool for a few minutes
• Add the egg yolks and the orange zest to the chocolate mixture and stir to combine.
• In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy. Gradually add the sugar. Continue beating on high speed until soft peaks form.
• Gently fold ¼ of the egg white mixture to the chocolate mixture. Gently fold in the remaining egg white mixture. Be careful not to deflate the eggs. Stir until fully combined. Some streaks are fine.
• Pour into prepared pan.
• Bake in the oven for 45-50 minutes or until the sides of the cake gently pull away from the pan.
• For the orange whipped cream, beat together heavy cream, orange extract, and sugar.
• Top with whipped cream and garnish with orange zest.
• Enjoy!

CHILE ORANGE CHOCOLATE SOUFFLE

Steps:

• Place the oven racks in the center and bottom of the oven and preheat the oven to 375 degrees F.
• Grease the insides of four 6-ounce souffle ramekins with butter. Add a small amount of granulated sugar to the interior of one ramekin, and coat thoroughly. Repeat with the remaining ramekins by turning the sugar out from the first into the second. Place the prepared ramekins on a sheet tray.
• In a small bowl, combine the butter and flour into an evenly mixed mass. Combine the milk, salt, chile flakes, orange zest and 1/3 cup granulated sugar in a small pot. Bring to a simmer, then whisk in the butter and flour mixture until combined. Cook the mixture over a low heat until thickened, 3 to 4 minutes. Remove from the heat.
• In a medium bowl, combine the egg yolks and add about 1/4 cup of the cooked flour and milk mixture. Whisk to combine to temper the egg yolks. Stir the chocolate into the remaining flour and milk mixture and mix until the chocolate is melted and well combined. Add the chocolate mixture to the tempered egg yolks and mix to combine and fully incorporate.
• Soak a paper towel in the vinegar and wipe out the bowl of a stand mixer. Add the egg whites to the bowl and fit the stand mixer with a whisk attachment. Beat the whites on medium-high speed, slowly adding the remaining 3 tablespoons granulated sugar, 1 tablespoon at a time, and continuing to beat until you have stiff, glossy peaks, about 5 minutes.
• Fold half of the egg white mixture into the chocolate base, followed by the remaining. (A few streaks of egg white is fine to remain, so as to not overmix.) Divide the mixture into the buttered and sugared ramekins, filling about three-quarters of the way. Gently tap the ramekins once on the sheet pan to evenly distribute the filling. Run your thumb around the rims of the ramekins to level and clean the edges. Bake, turning halfway through, until the edges are set but the centers are jiggly, about 18 minutes. Remove from the oven and place each ramekin on a plate. Garnish with a dusting of powdered sugar. Create a pocket in the center of each souffle to pour in the Creme Anglaise, if using. Enjoy warm.
• In a medium pot, whisk together the heavy cream, milk, sugar, salt, egg yolks and vanilla seeds. Place the pot over low heat and cook, stirring constantly, until it thickens and coats the back of a spoon.
• Fill a large bowl with ice. Place a smaller bowl on top of the ice. Strain the anglaise into the smaller bowl and let cool completely.

DARK CHOCOLATE ORANGE SOUFFLé WITH WHITE CHOCOLATE CHUNK WHIPPED CREAM

Steps:

• To make the souffle:
• Cook cream and chocolate in heavy small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat and beat in yolks 1 at a time. Mix in Cointreau and orange peel. Cook to tepid. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until tepid before continuing.)
• Preheat oven to 375°F. Butter one 4-cup or two 1 3/4-cup soufflé dishes; dust with sugar. Beat whites and cream of tartar in medium bowl until soft peaks form. Beat in 2 tablespoons sugar. Fold 1/4 of whites into chocolate. Gently fold in remaining whites. Spoon into prepared dishes. (Can be prepared 1 hour ahead. Cover and let stand in draft-free areas at room temperature.) Bake until soufflé rises but still moves in center when touched, about 20 minutes for individuals and 30 minutes for one large. Dust tops with powdered sugar. Serve immediately, passing whipped cream separately.
• Cut chocolate into 1/4-inch dice. Combine cream, sugar and orange peel in medium bowl and beat until stiff peaks form. Mix in Cointreau. Fold in chocolate. (Can be prepared 4 hours ahead. Cover and refrigerate.)

GIANT CHOCOLATE SOUFFLé RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C) and position a rack at the bottom of the oven, removing the other rack.
• Grease the ramekin with the softened butter and pour in ¼ cup (50 g) of sugar. Tilt the ramekin to coat with sugar evenly, then pour out the excess and set the ramekin aside.
• In a medium saucepan, scald the milk over medium heat. Just before boiling, remove the milk from the heat and whisk in the chopped chocolate until melted. Set aside.
• In a large bowl, whisk together the egg yolks, ¼ cup (50 g) of sugar, the flour, salt, and vanilla, until smooth.
• Add ½ cup (120 ml) of the chocolate milk mixture to the yolks and whisk until combined. This will temper the egg yolks so they don't curdle when added to the rest of the chocolate mixture.
• Return the pan with the remaining chocolate milk mixture back to the stove over medium heat and pour in the chocolate egg yolk mixture. Whisk constantly until thick.
• Remove the chocolate pastry cream from the heat and transfer to a large bowl. Cover with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming. Chill in the refrigerator for 30 minutes.
• In a large bowl, combine the egg whites and cream of tartar. With an electric hand mixer, whip the egg whites until they turn opaque and leave trails. Gradually add the remaining ¼ cup (50 g) of sugar and beat until stiff peaks form.
• Spoon about 1 cup (240 ml) of the whites into the chocolate pastry cream. Fold until no white streaks remain. Gently fold in the rest of the whites in 2 additions, being careful not to deflate the whites. Once no white streaks are visible, transfer the batter to the prepared ramekin and smooth out the top.
• Run your thumb between the outside edge of the dish and the batter to create a border.
• Reduce the oven temperature to 375°F (190°C), then immediately place the soufflé in the oven and bake for 45-50 minutes, until the soufflé has risen over the edge of the dish. Do not open the oven while baking.
• Dust the soufflé with powdered sugar and top with whipped cream.
• Enjoy!

CHOCOLATE SOUFFLES WITH WHITE CHOCOLATE CREAM

Steps:

• Butter four 2/3-cup soufflé dishes; coat with sugar. Stir water and espresso powder in heavy small saucepan until espresso powder dissolves. Add chocolate and brandy. Stir over low heat until mixture is smooth. Remove from heat. Whisk in yolks. Cool to room temperature.
• Beat egg whites in large bowl until foamy. Gradually add 2 1/2 tablespoons sugar and beat until medium-firm peaks form. Fold chocolate mixture into whites. Divide among soufflé dishes. Place on baking sheet. (Can be made 2 hours ahead. Let stand uncovered at room temperature.)
• Preheat oven to 400°F. Bake soufflés until puffed but still moist in center, about 14 minutes. Dust soufflés with powdered sugar. Serve immediately, passing White Chocolate Cream separately.