Maida Heatters Chocolate Souffle Cake Recipes

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MAIDA HEATTER'S CHOCOLATE MOUSSE TORTE



Maida Heatter's Chocolate Mousse Torte image

Maida Heatter, the legendary dessert-cookbook author, tested this recipe 20 times before deeming it good enough for publication in The Times in May 1972. Her toil was worth the trouble: Eight months later, it was named the paper's most requested dessert recipe of the year. This is an adaptation of the version that appears in Ms. Heatter's book "Happiness is Baking" (Little, Brown, 2019). It begins with a big batch of chocolate mousse, half of which is baked in a pie plate. As it cools, it sinks in the middle, creating a dense, fudgy cake with a bit of an elevated edge. The remaining mousse is piled in the center, then topped with snowy whipped cream and chocolate shavings. One note: Like most traditional mousses, this one contains raw eggs. Use the best pasteurized eggs you can find. If that worries you, try another Maida Heatter dessert instead.

Provided by Margaux Laskey

Categories     cakes, dessert

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 13

Unsalted butter, for greasing the pan
Fine dry bread crumbs or cocoa powder, for dusting
8 ounces/225 grams semisweet bar chocolate (not chips), chopped
1 tablespoon instant espresso or coffee powder
1/4 cup boiling water
8 large eggs, yolks and whites separated
1/3 cup/65 grams granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt
1 1/2 cups/360 milliliters heavy cream
1/3 cup/40 grams confectioners' sugar
1 1/2 teaspoons vanilla extract
Grated semisweet chocolate, for serving (optional)

Steps:

  • Set a rack in the center of the oven. Heat oven to 350 degrees. Butter a 9-inch glass pie plate. Dust it with bread crumbs or cocoa powder. Set aside.
  • Place the chopped chocolate in the top of a small double boiler over water over low heat. Bring it to a low simmer. Meanwhile, in a cup or small bowl, dissolve the coffee in the 1/4 cup boiling water and pour it over the chocolate. Cover and cook over low heat, whisking occasionally, until the chocolate is almost melted. Remove from heat and continue to stir until smooth. Let cool slightly. (Alternatively, place chocolate in a medium microwave-safe bowl. Dissolve the coffee in the boiling water and pour it over the chocolate. Cover with a plate or kitchen towel and let stand for 5 minutes. Vigorously whisk until the chocolate is melted and smooth. If there are still bits of unmelted chocolate, microwave in 15-second bursts, whisking between, until smooth and fully melted.)
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the yolks at high speed until they are pale, thick and lemon-colored, about 5 minutes. Gradually add the granulated sugar and continue to beat at high speed for 5 minutes more until very thick. Reduce speed to low, and add the vanilla and cooled chocolate, scraping the sides of the mixing bowl as necessary. Transfer mixture to a medium bowl. Wash the whisk attachment and mixing bowl.
  • In the mixing bowl of the electric mixer fitted with the whisk attachment, beat the egg whites with the salt until stiff but not dry. Gradually, in two or three small additions, gently fold half the egg whites into the chocolate, then fold the chocolate mixture into the remaining whites just until no whites show. Handling as little as possible, gently reserve about 4 cups of the mousse in a separate medium bowl; cover and refrigerate.
  • Transfer the rest of the mousse into the pie plate; it will barely reach the top. Gently level and bake for 25 minutes. Turn off the heat, then leave it in the oven for 5 minutes more. Remove from oven and cool on a rack. (The mousse will rise during baking and then, while cooling, it will sink in the middle, leaving a high rim.) Wash the mixing bowl and whisk attachment and place in the refrigerator or freezer to chill.
  • When the baked mousse is completely cool, remove reserved mousse from refrigerator. Handling as little as possible, transfer the chilled mousse to the center of the baked mousse. Mound it slightly higher in the center, but be careful to handle as little as possible or it will lose the air beaten into it. Refrigerate for at least 2 to 3 hours.
  • Make the whipped cream: In the chilled mixing bowl with the chilled whisk attachment, whip the cream, confectioners' sugar and vanilla on high speed until it holds a defined shape. Spread over the unbaked part of the mousse, excluding the rim; refrigerate. (Another way of applying the whipped cream: Use a pastry bag fitted with a medium star tube and pipe a lattice pattern over the top of the pie and a border around the edge.) Coarsely grate some semisweet chocolate over the top before serving, if desired. The torte is best eaten the day it's made, but it's not bad the next day.

MAIDA HEATTER'S 86-PROOF CHOCOLATE CAKE



Maida Heatter's 86-Proof Chocolate Cake image

Chocolate lovers will enjoy this festive, spirited cake from Maida Heatter, the cookbook author and pastry chef. Rich with chocolate, coffee and bourbon (a full half cup!), it makes for a decadent dessert that's perfect for any grown-up celebration or holiday party. (This batter is very liquid, so Ms. Heatter calls for dusting the pan with fine bread crumbs. This guards against sticking better than flour, and we promise you won't notice them in the finished cake. If you don't have bread crumbs, you can use flour; just be generous and meticulous.)

Provided by Moira Hodgson

Categories     cakes, dessert

Time 50m

Yield 12 servings

Number Of Ingredients 15

1/2 cup (approximately) fine dry bread crumbs
5 ounces unsweetened chocolate
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup instant espresso powder
Boiling water
Cold water
1/2 cup bourbon
1/2 pound unsalted butter
1 teaspoon vanilla extract
2 cups granulated sugar
3 large eggs
Additional bourbon (optional)
Confectioner's sugar (optional)

Steps:

  • Adjust rack one-third up from bottom of the oven and preheat oven to 325 degrees. Butter and dust the inside of a 9-inch bundt pan (called a minibundt pan), or any other fancy tube pan with a 10-cup capacity, with fine dry breadcrumbs. Invert the pan over a piece of paper and tap lightly to shake out excess crumbs. Set aside.
  • Place the chocolate in the top of a small double boiler over hot water on low heat. Cover and cook only until melted; then remove the top of the double boiler and set it aside, uncovered, to cool slightly. (You can also melt the chocolate in a microwave safe bowl, just keep a close eye on it.)
  • Sift together the flour, baking soda and salt and set aside.
  • In a two-cup measuring cup dissolve the coffee in a little boiling water. Add cold water to the 1 1/2 cup line. Add the bourbon. Set aside.
  • Cream the butter in the large bowl of an electric mixer. Add the vanilla and sugar and beat to mix well. Add the eggs one at a time, beating until smooth after each addition. Add the chocolate and beat until smooth.
  • Then, on low speed, alternately add the sifted dry ingredients in three additions with the liquids in two additions, adding the liquids very gradually to avoid splashing and scraping the bowl with a rubber spatula after each addition. Be sure to beat until smooth after each addition, especially after the last. It will be a thin mixture.
  • Pour the mixture into the prepared pan. Rotate the pan a bit briskly, first in one direction, then in the other, to level the top. In a minibundt pan the batter will almost reach the top of the pan, but it will not run over and you will have a beautifully high cake.
  • Bake for one hour and 10 to 15 minutes. Test by inserting a cake tester in the middle of the cake and bake only until the tester comes out clean and dry.
  • Cool in the pan for about 15 minutes. Then cover with a rack and invert. Remove the pan, sprinkle the cake with a little optional bourbon, and leave the cake upside down on a rack to cool. Before serving, if you wish, sprinkle the top with confectioners' sugar through a fine strainer.

MAIDA HEATTER'S CHOCOLATE SOUFFLE CAKE



MAIDA HEATTER'S CHOCOLATE SOUFFLE CAKE image

Categories     Cake     Chocolate

Yield 8 people

Number Of Ingredients 7

8 oz. semisweet chocolate
8 oz. (2 sticks) unsalted butter
2 T vegetable oil
8 eggs, separated
1 cup granulated sugar
1 tsp vanilla extract
1/4 tsp salt

Steps:

  • Coarsley chop the chocolate and place in top of double boiler over hot water on moderate heat. Cut up butter and add it and the oil to the chocolate. Cover and cook until almost melted. Then stir or whist with a wire whisk until completely melted and smooth. Remove from hot water. In mixing bowl, stir yolks a bit with a wire whist just to mix. Then gradually, in a few additions, whisk about 1/2 of the hot chocolate mixture into the yolks. Then, off the heat, add the yolks to the remaining hot chocolate mixture and mix together (the mixture will thicken a bit as the hot chocolate mixture cooks the egg yolks). Add the sugar and vanilla and stir to mix. Set aside. In the large bowl of an electric mixer, add the salt to the egg whites and beat until the whites hold a point but are not stiff or dry. Fold a few large spoonfuls of whites into the chocolate mixture. Then add the chocolate mixture the the remaining whits and fold together gently, only until incorporated. Gently turn mixture into prepared bundt pan. Bake for 2-1/2 hours (okay if cake sinks in the middle while cooking). Remove from oven and, without waiting, cover cake with an inverted serving plate and turn over to remove cake. Serve while hot with cold whipped cream.

MAIDA HEATTER'S CHOCOLATE CHEESECAKE BROWNIES



Maida Heatter's Chocolate Cheesecake Brownies image

The year: 1983. The place: Williamsburg, Va., where representatives from across the globe - and "some of the biggest and brightest names on the American culinary scene" - gathered. The Times's own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert. Among her offerings were these, chocolate cheesecake brownies, "a formidable new creation" for the time. Here, a layer of pecan-studded brownie meets a sheet of chocolate cheesecake. Make them for a group - or for yourself to eat over time. They freeze well, and can just as well be served frozen.

Provided by Maida Heatter

Categories     dinner, dessert

Time 2h30m

Yield 16 square brownies or 32 bars or triangles

Number Of Ingredients 17

4 ounces (1 stick) unsalted butter, plus butter for greasing the pan
2 ounces unsweetened chocolate
Pinch of salt, if desired
1 cup sugar
1/2 teaspoon pure vanilla extract
2 large eggs
1/3 cup unsifted all-purpose flour (bleached or unbleached)
1 cup toasted pecan halves (see note)
1/2 cup packed shredded coconut
8 ounces cream cheese, at room temperature
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
A few drops almond extract, optional
2 large eggs
1 tablespoon flour
Cocoa powder, either sweetened or unsweetened, optional

Steps:

  • Adjust a rack one-third up from the bottom of the oven and preheat the oven to 350 degrees.
  • Prepare a 9-by-9-by-1 3/4-inch pan as follows: Turn the pan upside down. Center a 12-inch square of aluminum foil over the pan and fold down the sides and corners to shape the foil. Then turn the pan right side up. Place the foil in the pan and gently press it into place. Place a piece of butter in the pan, heat it in the oven to melt and then brush it all over with a pastry brush or spread it with crumbled wax paper. Set aside.
  • To prepare the brownie layer, place the chocolate and butter in a 2- to 3-quart heavy saucepan over low heat and stir occasionally until melted. Stir in the salt, sugar and vanilla. Remove from heat and stir in the eggs one at a time. Add the flour and stir well to mix, then stir in the pecans and coconut. Turn the batter into the prepared pan and smooth the top. Let stand.
  • To prepare the cheesecake layer, beat the cheese in the small bowl of an electric mixer until it is soft. Add the sugar, two tablespoons cocoa powder, vanilla and almond extracts, eggs and flour, one at a time, beating until incorporated after each addition.
  • Pour the cheesecake mixture in a ribbon over the top of the brownie layer. Smooth the top. Then marbleize the two mixtures slightly as follows: Insert the handle end of a teaspoon almost but not completely to the bottom in one corner of the pan and, with the flat side of the handle, cut through the batter in a wide zigzag pattern. Smooth the top again.
  • Bake for about 40 minutes until a toothpick gently inserted in the middle comes out clean.
  • Cool to room temperature. Then place in the freezer for about one hour until firm.
  • Cover with a piece of wax paper and, on top of that, a cookie sheet. Turn the pan and cookie sheet upside down, remove the pan and peel off the foil. Cover with a cutting board or another cookie sheet and then turn upside down again, leaving the cake right side up.
  • Cut into 16 large squares or 32 bars or triangles, wiping the blade with a damp cloth between cuttings. These may be wrapped individually in clear plastic wrap. But if they are not going to kept cold, using a sieve, sprinkle cocoa over the tops before wrapping to prevent sticking. Store these in the refrigerator or the freezer. They may be served frozen.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 21 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 91 milligrams, Sugar 20 grams, TransFat 0 grams

CHOCOLATE CUPCAKES



Chocolate Cupcakes image

Right or wrong I've always viewed the cupcake as a frosting transport system, and if you're not a huge frosting fan (I'm not), then I figured, why bother? Then I remembered a friend had mentioned a recipe from Maida Heatter that was, in her words, a "grown-up cupcake." I figured perhaps I owed the miniature confections a chance. Ms. Heatter's recipe, modestly entitled, "Chocolate Cupcakes" from her 1974 book "Maida Heatter's Book of Great Desserts," produced a rich, moist crumb that relies on cocoa powder for its deep chocolatey flavor. But it's her topping of semi-sweet chocolate ganache that separates these cupcakes from the crowd. No buttercream, no food coloring, and no diabetic shock after consumption. Just a really nice chocolate cake that's a bit on the small side.

Provided by Suzanne Lenzer

Categories     easy, cakes, dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 13

2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder (preferably Dutch process)
2/3 cup/5 1/3 ounces unsalted butter (1 1/3 sticks)
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
3 eggs
1 cup milk
6 ounces of semisweet chocolate chips
1/3 cup heavy cream
1 tablespoon granulated sugar
1 1/2 tablespoons unsalted butter

Steps:

  • Heat the oven to 350 degrees and line 4 6-cup muffin tins with cupcake liners. Sift together the flour, soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.
  • On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don't want to overwork the batter.
  • Scoop the batter into the prepared pans filling each about two-thirds full (don't bother to smooth the tops--the batter will level itself as it cooks). Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to overbake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.
  • To make the ganache, put all the ingredients in a small, deep saucepan over medium-low heat. Cook, whisking occasionally to combine, until the chocolate and butter are nearly melted. Take the pan off the heat and whisk continuously until all the chocolate is melted; the ganache should be shiny and without any lumps.
  • When the ganache is about room temperature, use a butter knife to spread it evenly on top of the cakes; sprinkle with nonpareil if you like. The cakes can be made a day in advance and refrigerated (they actually get better) or frozen in an airtight container.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 116 milligrams, Sugar 18 grams, TransFat 0 grams

CHOCOLATE SOUFFLé CAKE



Chocolate Soufflé Cake image

Make and share this Chocolate Soufflé Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 8

8 ounces semisweet chocolate
8 ounces unsalted butter (2 sticks)
2 tablespoons vegetable oil
8 eggs, separated
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
powdered sugar

Steps:

  • Position oven rack 1/3 up from the bottom of the oven; preheat to 300°.
  • Butter a 10-inch Bundt pan; then sprinkle granulated sugar all over the pan; shake the pan to coat it thoroughly with sugar, and invert it over a piece of paper and tap to shake out excess.
  • Then sprinkle 1-2 teaspoons of sugar evenly in the bottom of the pan; set aside.
  • Coarsely chop the semisweet chocolate and place in the top of a large double boiler over hot water on medium heat.
  • Cut up the butter, and add it and the oil to the chocolate; cover and let cook until almost completely melted.
  • Then stir, or whisk, until completely melted and smooth; remove from the hot water.
  • In a bowl, stir the yolks a bit with a wire whisk just to mix.
  • Then gradually, in a few additions, whisk about half of the hot chocolate mixture into the yolks, and then, off the heat, add the yolks to the remaining hot chocolate mixture and mix together (the mixture will thicken a bit as the heat from the chocolate cooks the eggs).
  • Add in the sugar and vanilla; stir to mix; set aside.
  • In the large bowl of an electric mixer, add the salt to the egg whites; beat until the whites hold a point but are not stiff or dry.
  • Fold a few large spoonfuls of the whites into the chocolate mixture.
  • Then add the chocolate mixture to the whites and fold together gently only until incorporated.
  • Gently turn the mixture into the prepared pan.
  • Bake for 2 ¼ hours; during baking the cake will rise and then sink; it will sink more in the middle than on the edges; that is as it should be.
  • Remove from the oven and without waiting, cover the cake with an inverted serving plate.
  • Hold the pan and the plate firmly together, and turn them over.
  • The sugar coating in the pan forms a crust and the cake will slide out of the pan easily.
  • Serve while still hot; if desired, cover the top of the cake generously with powdered sugar, sprinkling it on through a fine strainer held over the cake; brush excess sugar off the plate.
  • *When cutting the cake it will crumble a bit as you cut through the bottom crisp crust; don't try to cut thin slices; do try to cut with a serrated knife.
  • *May top with chilled whipped cream.

Nutrition Facts : Calories 437.7, Fat 37, SaturatedFat 20.6, Cholesterol 218, Sodium 122.1, Carbohydrate 27.1, Fiber 3.8, Sugar 20.6, Protein 8.2

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