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
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.
Good luck and don't forget to subscribe, like and share, this video.
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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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Flourless Chocolate Cake Recipe + Crème Anglaise
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Learn how to make my decadent flourless chocolate cake with Crème Anglaise. This is a wonderful dessert idea for Valentines Day! Easy enough for beginners but with enough Wow factor for showoffs :) Enjoy!
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Chocolate Souffle for Two
Strawberry Cobbler
Chocolate Mousse Cake
Heart Shaped Chocolate Box
No-Fuss Strawberry Shortcake
FLOURLESS CHOCOLATE CAKE + CRÈME ANGLAISE
Serves 8
*PRINTABLE RECIPE HERE*
INGREDIENTS:
12 ounces (340g) semi-sweet chocolate chips
1 cup (240g) unsalted butter
1 tbsp (15ml) vanilla extract
¾ tsp (3.75ml) salt
2/3 cup (130g) sugar, divided
6 eggs, separated into yolks and whites
unsweetened cocoa powder for dusting
Crème Anglaise:
1 ½ cups (350ml) milk
1 ½ cups (350ml) heavy cream
1 vanilla bean pod
4 egg yolks
¼ cup (50g) sugar
Garnish:
1 cup of raspberries
METHOD:
Preheat oven to 325F (160c). Spray a 9” Spring form pan with baking spray. Line pan with a parchment paper circle fitted to the bottom of the pan, spray the paper with baking spray as well and distribute it with a pastry brush. Set aside.
In a large heat-safe bowl combine chocolate chips and butter. Microwave at :30 intervals until melted. Whisk together until smooth.
Add the vanilla, salt and 1/3 cup (65g) of the sugar. Whisk to combine. Add the 6 egg yolks, reserving the whites. Set chocolate mixture aside.
In the bowl of an electric mixer, whip egg whites until opaque, then slowly add the remaining 1/3 cup (65g) of sugar a little at a time until egg whites are stiff and glossy.
Fold in the egg whites into the chocolate mixture ,in thirds, lightening the batter as you go. Do not overmix!
Pour the batter into the prepared pan. Bake for 45-50 minutes. It will be crackly in the center. A skewer will not come out clean, but will be sticky with crumbs. That’s when to take it out.
Remove it from the oven and allow it to cool. It will crack and sink. That “fallen” concave appearance is art of its charm!
Once completely cool, remove it from the pan, dust it with unsweetened coco powder and serve in a pool of crème anglaise.
FOR CRÈME ANGLAISE (make the day before to allow to be nicely chilled)
In a large bowl add the egg yolks and set aside.
In a large sauce pot combine milk and cream, vanilla paste and pod, along with the sugar. Heat until vanilla seeds rise to the top. Remove the vanilla pod.
Slowly temper the eggs, whisking all the while until all the cream mixture has been added.
Rinse out pot. Pour mixture back into clean pot and heat whisking until mixture reaches 165F and coats the back of a spoon.
Strain through a fine mesh sieve into an air tight container. Chill for at least 4 hours or overnight.
For raspberry hearts, work raspberries through a fine mesh sieve, into a small bowl, to extract their juice. Set aside.
To serve, spoon crème anglaise onto a dessert plate. Place the slice of cake on the far side of the circle allowing space in front of the cake.
Dollop a small circle of raspberry juice in the crème anglaise at least 1 inch or so apart. Run a tooth pick through the raspberry dollops to create hearts.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
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.
Bake it with Lizzy: 2 Ingredient Chocolate Souffle! | Italian Dessert | Giada De Laurentiis
This recipe is based off of an internet souffle hack of combining nutella and eggs to create a super easy souffle. We gave it a whirl with the chocolate hazelnut spread we sell here on Giadzy, and we were floored by the result. Decadent, light, rich in flavor - this isn't just a fun hack, but something we'll be adding to our dessert repertoire!
#souffle #chocolate #nutella #chocolatehazelnut #baking #sweets #dessert #giadadelaurentiis #giada #giadzy #italian #italianfood #italiandessert
Dark chocolate soufflé cake
Did you know chocolate cake is one of the most searched categories on the Internet? This gluten free dark chocolate soufflé cake recipe is the ultimate special occasion cake. It's light, fluffy and incredibly decadent, best of all, it's surprisingly easy to make.
Dark chocolate soufflé cake recipe at