Chocolate Souffle Cake
This dessert is a paradox. It's one of the most delicate cakes I've
ever developed--and also one of the most intensely chocolate. Not
too sweet and very rich, it should be served only to those who are
devoted to dark chocolate. Please use the best chocola
You'll need an electric stand mixer to make this, as well as an
8-inch round springform or two-piece cheesecake pan, at least 3
inches tall. Make sure the base and the sides of the pan fit
together tightly, with no gaps! Note, though, that you'll
probably
I'm sure you could substitute another liqueur for the orange
liqueur used here, but you must be careful in your choice. Although
I adore black raspberry liqueur, for instance, I believe it would
be too strong in the amount used here. Rum, hazelnut, or cof
Yield:
12 servings
Cake:
5 eggs, graded "large", at room temperature
6 ounces best-quality semisweet OR bittersweet chocolate, finely
chopped
1/3 cup unsalted butter, cut into thin pats
Pinch salt
3/4 cup boiling water
1/2 cup sifted unsweetened Dutch process cocoa powder
1/4 cup sifted all-purpose flour
3 Tablespoons orange liqueur
1 cup granulated sugar
Liqueur Whipped Cream:
1 cup heavy cream
3 Tablespoons confectioners' sugar
2 Tablespoons orange liqueur
Optional For Serving:
Additional confectioners' sugar
For Cake:
It is very important that the eggs in this recipe not be cold when
they are beaten. Remove them from the refrigerator now, crack them
open, and place them into the large bowl of an electric stand
mixer. Cover with plastic wrap, and allow to stand at room
Adjust rack to one-third up from oven bottom. Cut a round of
parchment paper or baking pan liner to fit the bottom of an
assembled, 8-inch diameter by at least 3 inch high, round,
springform or two-piece cheesecake pan. Place round of paper aside.
Next, y
In large heatproof bowl, combine chopped chocolate, butter, and
salt. Pour on about half of boiling water. Allow to stand for a
minute or two, then whisk until smooth. (If necessary, place bowl
over simmering water on low heat--water should not touch bott
About 15 minutes before you're ready to proceed, preheat oven to
350 degrees F. Have ready the larger, shallower pan and enough
simmering water to fill that pan to a depth of about 1 inch. Make
sure the chocolate mixture has cooled to room temperature, th
Fit the electric mixer with a whisk beater, if available. Beat
eggs, which should no longer be cold, at low speed to combine.
Gradually increase speed to high. When eggs are very foamy, begin
adding sugar gradually (I add my sugar in about 8 additions,
bu
Pour into prepared pan, spreading top level if necessary (pan will
be two-thirds to three-fourths full). Place filled pan into larger,
shallower pan, then VERY CAREFULLY add enough simmering water to
larger, shallower pan until water is about 1 inch deep
Bake at 350 degrees F for 40 minutes. After 40 minutes, check water
level in larger, shallower pan; if necessary, carefully add enough
simmering water to achieve a 1 inch depth. REDUCE OVEN TEMPERATURE
TO 300 DEGREES F. Bake cake 17 to 20 minutes longer (
Working carefully, peel back and cut or tear off foil on outside of
cake pan (foil on bottom of pan can stay where it is). Cool cake
completely,then cover airtight. The cake MUST stand at least 6
hours after removal from oven. During cooling, the cake wil
To remove from the pan, you'll need a flat knife. Very gently
insert the knife between the parchment paper and the sides of the
pan. If you're using a two-piece cheesecake pan, gently push the
bottom of the pan up through the sides. If using a
springform,
The best way I have found to cut this cake is with waxed,
unflavored dental floss; it is too delicate even for a very sharp
knife. Use a piece of floss about 1 foot long. Hold it taut with
both hands, then bring it straight down through the cake (DO NOT
u
Store the cake at room temperature. Don't try to cover it with foil
or plastic wrap as you would a regular chocolate cake, as it is too
delicate. Place a cake dome on top of it. This cake does not keep
especially well, and should be eaten within two days
Optional serving tip: Sometimes, I serve this cake warm. You MUST
let it cool for at least 6 hours after removal from the oven before
you serve it, so, if you want to serve it warm, cut slices of the
cooled cake and place on microwaveable serving plates.
For Liqueur Whipped Cream:
In chilled small-to-medium bowl with chilled beater(s), beat cream
at high speed just to soft peak stage. Add confectioners' sugar and
liquer. Beat at low speed to incorporate, then increase speed to
high and beat to stiff peaks. Use immediately.
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