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
Making a Chocolate Soufflé from Scratch - an Attempt
Danielle found a recipe for a notoriously difficult dessert - and she made it (well, kind of).
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The famous dessert that drives the world crazy! With no oven, just 1 egg! ready in 5 minutes !
The famous dessert that drives the world crazy! With no oven, just 1 egg! ready in 5 minutes !
ingredients :
3 large bananas
1 tbsp of butter (20g)
1 tbsp of sugar (15g)
1 egg
a pinch of salt
1/4 cup of sugar (50g)
8g of vanilla sugar
1/4 cup of vegetable oil (50ml)
1/2 cup of milk (100ml)
1 cup of all purpose flour (120g)
3 tbsp of cocoa powder (20g)
8g of baking powder
1 tsp of vinegar (5ml)
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Martha Stewart Makes Soufflés 4 Ways | Martha Bakes S2E13 Soufflés
Never thought you could master making a soufflé? Well, think again. In this episode, Martha demystifies the art of the soufflé with some of her favorite variations, including a spectacular savory cheese soufflé, a caramel soufflé, a chocolate soufflé, and finally, a lemon soufflé.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 2 Episode 13, on PBS.
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0:00 Martha Stewart Makes Souffles 4 Ways
0:03 How to Make Caramel Soufflés
5:46 How to Make a Cheese Soufflé
11:19 How to Make Chocolate Soufflés
15:35 How to Make Lemon Soufflés
Full Recipes:
Cheese Soufflé -
Caramel Soufflé -
Individual Chocolate Soufflés -
Lemon Soufflés -
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Martha Stewart Makes Soufflés 4 Ways | Martha Bakes S2E13 Soufflés
Julia Child's Chocolate Soufflé | Jamie & Julia
Julia Child's Chocolate Soufflé. Recipe from Mastering the art of french cooking volume 1. #juliachild #jamieandjulia #antichef
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Julia Child's cheese soufflé:
original cheese soufflé:
original chocolate soufflé:
lemon soufflé:
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Homemade Flourless Chocolate Cake Recipe - Laura Vitale - Laura in the Kitchen Episode 775
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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
TENDER CHOCOLATE SOUFFLE #48
Ingredients:
500 ml. milk (about 40°C)
4 medium eggs (room temperature)
160 gr. sugar
125 gr. butter (melted)
60 gr. flour
55 gr. cocoa powder
10 ml. water
10 ml. vanilla extract
5 ml. lemon juice
Pinch of salt
Square baking pan (9 Inch- 23 cm)
Bake at 300 degrees F (150 degrees C) for about 80 minutes.
Allow cake to cool completely.
Cover with plastic film and refrigerate for 2-3 hours.
Sprinkle powdered sugar over the top.
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