Sunken Chocolate Souffle Recipes

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.

SUNKEN CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 325 degrees F.
• Grease and line an 8-inch spring form pan with non-stick baking paper.
• Melt the chocolate with the butter over a pan of hot, not boiling, water, then mix in the liqueur and set aside.
• Beat the egg yolks and the sugar until pale and creamy, approx 5/6 minutes, mix this with the melted chocolate mixture.
• In a very clean bowl, with very clean beaters, beat the egg whites until the they form soft peaks, not stiff dry peaks, start your mixer beating slow and gradually speed it up.
• Add a few tablespoons egg white to the chocolate mix, folding it in carefully to lighten the mixture first before you fold in the rest.
• Put this in the prepared tin and bake for approx 30 minutes, use your own judgment and give it a few minutes more if you think it needs it because every oven is different, there is a good chance you will see some cracks in the top appearing, do not worry.
• Take it out of the oven, it should be well risen by now, the center should feel springy to the touch.
• Let it cool completely in the tin, and yes, you will see your creation sink, and sink!
• Take out of the tin, if you prefer leave the bottom and only remove the outer ring of the springform tin, peel off the paper, cover and chill until needed.
• Mix the crème fraiche with the liqueur, chill until needed (Remove from the fridge 30 minutes before serving).
• To serve: cut in wedges, serve dusted with cacao or icing/powdered sugar, some of the berry mix (if using) and the crème fraiche.

CHOCOLATE SUNKEN SOUFFLé CAKE

Steps:

• 1. Preheat the oven to 170c/150c (fan)/gas 3. Butter a 23cm loose-bottomed cake tin and line with parchment paper. 2. Melt the butter and chocolate with the salt in a heatproof bowl set over a pan of barely simmering water. Stir occasionally but not vigorously. Once the butter and chocolate has melted, remove the pan from the heat but keep the mixture warm and resting over the pan of water until ready to use. 3. Separate the eggs, placing the yolks into the bowl of your electric mixer first. Add half of the caster sugar and whisk until the mixture forms pale and fluffy ribbons and has doubled in volume. Remove the bowl of melted chocolate from the pan of hot water and set it on your worktop. Fold the whisked yolks into the melted chocolate. The should be marbly and not fully incorporated. 4. Wash out the mixer bowl and dry it thoroughly, and now add the egg whites to it along with the remaining sugar. Whisk on a high speed until medium-soft peaks form. Do not overwhip. The consistency of the egg whites should resemble that of the yolk and chocolate mixture. Fold the whites into the chocolate until just mixed, then pour into your prepared pan. 5. Bake for 30 to 40 minutes, until the top of the cake is puffed and just starting to crack. The cake will still have a bit of a wobble and will be puffing out over the top of the pan. Place the pan on a wire cooling rack and coax any extra overflowing cake back into the pan. Allow to cool for a good 20 minutes, then remove the sides of the pan, peel off the paper, and slide the cake onto a nice serving plate. Dust with cocoa powder before serving.

FROZEN CHOCOLATE SOUFFLE

Steps:

• Break the chocolate into pieces and process in a food processor until very fine.
• Heat the creme fraiche to boiling point and with the processor's motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth.
• Separate the eggs and add the yolks to the hot chocolate mixture. Process for a few seconds to incorporate. Then transfer the mixture to a bowl and allow it to cool until it has thickened to spreading consistency.
• In a large mixing bowl, beat the egg whites until stiff peaks form when the beater is raised slowly. Stir about one-fourth of the whites into the chocolate mixture and then carefully fold in the remaining whites until uniform. Pour the mixture into a prepared six-cup souffle dish with a foil collar and freeze for at least three hours. Store up to three days.
• When ready to serve, carefully remove the foil collar and serve at once.
• YIELD 6 servings
• NOTE : To make the foil collar, fasten a band of aluminum foil around the souffle dish with string or paper clips. The band should be four inches higher than the sides of the dish to create the illusion of a risen mousse.

CHOCOLATE-RASPBERRY SOUFFLé

Steps:

• Position rack in center of oven; preheat to 375°F. Toast pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 5-6 minutes. Let cool slightly, then coarsely chop.
• Meanwhile, butter ramekins, making upward strokes up the sides with a pastry brush. Sprinkle with sugar, tilting to coat completely and tapping out any excess. Arrange prepared ramekins on baking sheet.
• Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and mixture is smooth, 1-2 minutes. Remove bowl from heat. Stir in egg yolk and 1/4 tsp. salt.
• Beat egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 2 minutes. Gradually add 1/2 cup sugar, 1 Tbsp. at a time, and beat until medium peaks form, 6-7 minutes.
• Using a rubber spatula, fold one-quarter of the beaten egg whites into chocolate mixture to lighten. Fold in remaining egg whites in 2 batches. Divide batter among prepared ramekins, filling completely.
• Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 18-20 minutes.
• Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Dollop soufflés with cream, top with chopped pistachios, and serve immediately.

CHOCOLATE SOUFFLE

Steps:

• Butter a soufflé dish and dust with sugar, tapping out excess.
• Preheat oven to 430F.
• Melt chocolate and stir until smooth.
• Whisk butter into hot chocolate; add yolks and combine well.
• Beat egg whites until frothy.
• Beat in sugar gradually, and beat until whites hold stiff peaks.
• Lighten chocolate mixture with ¼ of the whites, and then gently fold in remaining whites (a few white streaks may show, and this is not a problem).
• Pour into prepared dish.
• Put dish in slightly larger baking pan and add enough hot water in second pan to reach 1/3 up the side of the soufflé dish.
• Bake for 40 minutes (center will be very soft).
• Give a light dusting of icing sugar over top, bring to table immediately.
• Serve with Whipped Cream.

CHOCOLATE SOUFFLE

Steps:

• Butter 1 1/2 quart souffle dish and sprinkle with sugar.
• In a saucepan heat chocolate, 2 T. sugar and 2 T. hot water. Set aside.
• Melt butter then stir in flour and salt cooking over low heat for several minutes. Gradually stir in milk and cook to boiling point stirring well. The sauce will become smooth, then blend in chocolate.
• Beat the egg yolks. Stir in a little bit of the chocolate sauce, mix it well then pour the yolks back into the saucepan. Stir in the vanilla and set aside to cool.
• Preheat oven to 300 degrees.
• Beat the egg whites until frothy then slowly add the remaining sugar. Continue to beat whites until stiff but not dry.
• Stir 1/4 of the whites into the cooled chocolate sauce. Fold in the remaining whites.
• Spoon into a souffle dish and bake for 35 to 40 minutes.
• Serve with Whipped Cream.

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.