How To make Fallen Chocolate Souffle Cake
1/4 c Blanched almonds; (1-oz)
3 tb All purpose flour
3 oz Bittersweet chocolate
Or semisweet chocolate = chopped fine 1/2 c Unsweetened dutch process
Cocoa powder 1 c Sugar
1/2 c Boiling water
2 Egg yolks
1 tb Brandy
4 Egg whites; room temp
1/4 ts Cream of tartar; scant
2 ts Powdered sugar; (2 to 3)
Equipment: 8-inch round springform pan, 2 1/2-3 inches deep. 8-cardboard cake circle, optional Position oven rack in the bottom third of the oven and preheat to 375 degrees. Place a round of parchment paper in the bottom of the pan (unless you plan to serve the cake directly from the bottom of the pan) and spraythe sides with vegetable oil spray. In a food processor or blender, pulverize almonds with flour until very fine. Set aside. In a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar. Pour in boiling water and whisk until mixture is smooth and chocolate is completely melted. Whisk in egg yolks and brandy. Set aside Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining sugar and beat on high speed until stiff but not dry. Whisk the flour and almondsinto chocolate mixture. Fold about one quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites. Scrape batter into prepared pan; level the top if necessary. Bake 30-35 minutes or until toothpick or wooden skewer plunged into the center comes out with a few moist crumbs clinging to it. Cool in the pan, on a wire rack. Torte will sink like a souffle; top will be uneven. Taking care not to break the edges of the torte, slide a small knife between the tort and the pan and run it around the pan to release the cake completely. Invert cake and remove pan and paper liner. Turn right side upon cardboard circle or platter. Or, simply serve on the bottom of the springform pan. Torte may be completed to this point and stored, wrapped airtight one day in advance of serving. Or, freeze up to two months. To serve, sieve powdered sugar SHOW #DJ9150. TV FOOD NETWORK -----
How To make Fallen Chocolate Souffle Cake's Videos
Why You Should Cool Your Sponge Cakes Upside Down
Chiffon Cake (yield: two 8-in round layers)
1.75 c (210g) cake flour, sifted
1.5 tsp baking powder
1/2 tsp fine salt
3/4 c (150g) sugar
1/2 c (100g) vegetable oil
6 egg yolks
1/2 c (113g) water
1.5 tsp vanilla
6 egg whites
pinch of cream of tartar
1/2 c (100g) sugar
1. Whisk together the oil, yolks, water, and vanilla in a mixing bowl.
2. Add cake flour, baking powder, salt, and first sugar and whisk to combine.
3. In the bowl of a mixer, whisk the egg whites with a pinch of cream of tartar until frothy. Add the second sugar one tablespoon at a time and continue to mix on medium-high speed until medium peaks form.
4. Gently fold the meringue into the first mixture.
5. Evenly distribute the cake batter between two 8-in cake pans that have been prepared with only a circle of parchment paper on the bottom (no grease!)
6. Bake at 350F for 30-35 minutes or until golden brown and a toothpick comes out clean.
7. Remove from the oven and let the cakes cool upside down on a sheet of parchment.
8. Once completely cool, remove the cakes from the pan.
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One Bowl Flourless Chocolate Cake | Preppy Kitchen
Dark, rich, and fudgy Flourless Chocolate Cake! This cake is the ultimate way to get your chocolate fix and because it's made without flour it's naturally gluten free too. Lightly dusted with cocoa powder and topped with fresh raspberries. I LOVE this cake because it's rich and decadent without being too sweet, just lovely and delicious!
RECIPE:
When it comes to chocolate desserts it doesn’t get much better than a rich and decadent Flourless Chocolate Cake! The texture is almost brownie like and it’s so rich and chocolatey it’s hard to stop at one slice. Better yet, this is a 1 bowl cake so there’s minimal washing up involved and it’s made with just 7 simple pantry ingredients! It’s the perfect cake for any occasion whether you serve it for birthdays, Valentine’s Day, or just because you want a sweet treat.
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Homemade Flourless Chocolate Cake Recipe - Laura Vitale - Laura in the Kitchen Episode 775
To get this complete recipe with instructions and measurements, check out my website:
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Ingredients:
2/3 cup Granulated Sugar
1/4 cup of Unsalted butter, softened at room temperature
1-1/4 cup of Semisweet Chocolate Chips
1/4 cup of Boiling Water
4 Eggs, Separated
1 tsp of Instant Espresso Powder
1 tsp of Vanilla Extract
Showstopping Chocolate Soufflés With Claire Saffitz | NYT Cooking
It’s Claire Saffitz! In the studio kitchen! She’s back for another round of “Try This at Home,” a series that guides you through different baking projects and techniques. Today’s lesson: Soufflés! Specifically, chocolate soufflés made in ramekins. Follow along with Claire as she proves that this French classic is nothing to fear.
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Get the recipe:
#souffle #clairesaffitz #chocolate
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No Flour Chocolate Souffle | Cooksmart | Sanjeev Kapoor Khazana
No flour yet this soufflé is absolutely delicious
NO FLOUR CHOCOLATE SOUFFLE
Ingredients
350 gms dark chocolate
1⅓ cups milk
1 tbsp cornstarch
1 tbsp butter
⅓ cup + 4 tbsps sugar
3 egg yolks
6 egg whites
A few citric acid crystals
Method
1. Preheat oven to 200° C.
2. Pour milk into a deep non-stick pan, add cornstarch and mix well. Cook on medium heat.
3. Put dark chocolate in another non-stick pan and melt on medium heat, stirring till smooth.
4. Apply butter to the insides of 4 ramekin moulds.
5. Stir and cook the milk mixture till it reaches custard consistency.
6. Put 1 tbsp sugar in each ramekin mould and rotate them so that sugar coats the sides and the base of the moulds. Put the excess sugar in a bowl.
7. Add egg yolks to the melted chocolate and mix well. Add custard to the chocolate mixture and mix well. Transfer the mixture into a deep bowl and let it cool down to room temperature.
8. Pour egg whites into another bowl and beat. Add ⅓ cup sugar and continue to beat. Add citric acid crystals and beat till stiff.
9. Add the egg whites to the chocolate mixture and mix lightly.
10. Pour the mixture into the prepared ramekin moulds till nearly full. Bake in the preheated oven for 12-13 minutes.
11. Check to it is done. If it is too wobbly, bake for 3-4 minutes more. Serve hot.
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