How To make Fallen Souffle Cake
-M.CARMAIN1 [Melinda] 1 lb Bittersweet chocolate; or
-semisweet broken into -pieces 1 c Unsalted butter
9 lg Eggs; separated
3/4 c Granulated sugar
Unsweetened coco powder; for -dusting Confectioners sugar; -for dusting Preheat oven to 300. Line the bottom of a 9" springform pan with parchment paper. Lightly butter and flour the paper. Melt the chocolate and butter in a double boiler or metal bowl set over barely simmering water. Stir to combine, remove from the heat and set aside to cool. In a bowl, combine the egg yolks with all but 1 teaspoon of the sugar and beat at high speed until the mixture is light and forms a ribbon when the beaters are lifted from the bowl. In a separate bowl, combine the egg whites with the reserved teaspoon sugar. Beat until the egg whites form soft peaks. Fold one-third of the chocolate mixture into a bowl with one-third of the yolk mixture. Fold in one-third of the egg whites. Repeat two more times so that all of the ingredients are incorporated. Pour the batter into the prepared pan. Bake for 30 minutes. Do not overcook; the center of the cake should still be soft. Let the cake cool to room temperature for 3 hours; do not remove from the pan sooner or the cake will fall apart. Remove the sides of the springform pan and dust the cake with cocoa, then confectioners sugar and then cocoa and sugar again. Cover and refrigerate overnight. Before serving, let the cake warm to room temperature. Dust again with cocoa and confectioners sugar. Note: for best results, use dark bittersweet chocolate like Lindt or Tobler or can use semisweet chocolate and reduce the sugar to 1/2 cup. From: _New York Cookbook_ by Molly O'Neill Posted on GEnie; November, '94; formatted for MEAL MASTER by Elaine Radis, PRODIGY ID: BGMB90B: GEnie ID; E.RADIS -----
How To make Fallen 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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Easy Chocolate Souffle Recipe
You will not believe how light and silky this homemade Chocolate Soufflé recipe is! Made with only a handful of ingredients, this dessert is rich, fluffy, and full of chocolate flavor. Perfect for date night, Valentine’s Day, or any holiday, this decadent chocolate-flavored soufflé is guaranteed to impress.
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Flourless chocolate cake-souffle experiment
#Tullersays: Working on a flourless chocolate cake that is more like a soufflé so the experiment must continue. However, it was delicious and could be served in a bowl topped with my friend Liam Callahan's creme fraiche from Bellwether Farms. 12 Tbsp butter, 12oz semi sweet chocolate, 6 eggs separated, 1c. sugar, 9 springform pan, bake 325F for 30 mins, but you may need to experiment. Serve with creme fraiche.
台灣巧克力古早味蛋糕 ┃Taiwanese Chocolate Castella Cake┃ASMR
***開啟字幕CC有詳細步驟***
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RECIPE
▼材料 Ingredients
【8寸正方形模具】
（21.8 x 21.8 x 8cm)
粟米油 Corn Oil 95g
低筋麵粉 Cake Flour 90g
粟粉（玉米澱粉）Corn Starch 15g
無糖可可粉 Cocoa Powder 25g
蛋黃 Egg Yolk 8
牛奶 Milk 100g
巧克力50% Chocolate 50% 20g
入爐巧克力粒 Chocolate Chips 100g
蛋白 Egg White 8
砂糖 Sugar 110g
鹽 Salt 1g
檸檬汁 Lemon Juice 4g
▼步驟 Instructions
1.過篩低筋麵粉，可可粉，粟粉，準備雞蛋八隻。預熱上火165度，下火175度。
2.粟米油微波1分30秒至90度，立即倒入麵粉內，用打蛋器攪拌均勻
3.加入巧克力，完全融解後，加入牛奶攪拌，再加入蛋黃攪拌
4.蛋白加入鹽、檸檬汁，砂糖分三次加入，打至打蛋器提起後尾段彎曲
5.分次加入蛋黃麵粉糊中，之後加入蛋糕模內
6.蛋糕模下的焗盤加入約70°C溫水，上火155°C下火165°C焗約65分鐘
7.出爐後，撕開周圍的烘焙紙，趁熱切開蛋糕
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#台灣古早味蛋糕 #巧克力古早味蛋糕 #古早味
6-Ingredient Fallen Chocolate Soufflé Cake
This cake is like magic! 6 ingredients makes a super chocolatey, moist fudgy cake that still has a light and tender texture just like a soufflé!
Full recipe at
3-Ingredient Soufflé Cheesecake (Japanese Cotton Cheesecake) | OCHIKERON | Create Eat Happy :)
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For those who have requested me the Japanese Cheesecake, this is the easiest recipe! Worth to try it out!!!
FYI: How to Make 2-Ingredient Chocolate Cake (Gâteau au Chocolat Recipe) 材料2つでガトーショコラの作り方
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3-Ingredient Soufflé Cheesecake
Difficulty: VERY EASY
Time: 1hr
Number of Servings: 6
Calories per Serving: 230Kcal
Necessary Equipment:
15cm (6inch) round cake pan
electric mixer
Ingredients:
3 eggs
120g (4.3oz.) white chocolate
120g (4.3oz.) cream cheese *softened
Directions:
1. Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes the meringue more stable).
2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Then add the cream cheese and melt them together. Remove the bowl from the double boiler, add the egg yolks, and mix well.
3. In a large bowl, whip egg whites with an electric mixer until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
4. Add 1/3 Meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the Meringue 1/2 at a time and mix well.
5. Rub some oil/butter on parchment paper (in this way, the cake can slide down when it shrinks, so you can prevent the cake from cracking). Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
6. Place the cake pan on a baking sheet. Pour some hot water into the baking sheet. Bake at 170C (338F) for 15 minutes, 160C (320F) for 15 minutes, then stop the heat and bake with the remaining heat for 15 minutes.
7. When it is done, place the cake pan on a wire rack to cool completely.
You can either serve immediately or chill in the fridge before serving! It will slightly get hard in the fridge, so leave at room temperature for a few minutes before you serve.
You can brush the cake with some apricot jam syrup and/or dust with powdered sugar (confectioner's sugar) to finish. You can serve it with whipped cream if desired.
↓レシピ（日本語）
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Baked cheesecake recipe is here, btw.
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