Hi all!
I have a great recipe for a Flourless Chocolate Souffle Cake that is perfect for Valenitne's day (or any time when you need a chocolate fix!). My friend found it in a great cookbook a few years ago that I don't remember the name of, and it is surprisingly easy to make. It only takes about 10 minutes to prepare, so it is best to make it after dinner (since it is best served immediately) Enjoy!
Flourless Chocolate Souffle Cake
Ingredients:
- 1 stick unsalted butter
- 8oz Bittersweet chocolate (Ghiradelli's is good!)
- 4 eggs, ROOM temperature (leave out eggs for at
least 30 minutes before using, or soak in warm water
for about 5 minutes)
- 1 egg yolk, ROOM temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp. salt
- 2 tsp. cornstarch
- confectioner's sugar
Tools:
- sifter for cornstarch and sugar
- 2 bowls (large and medium)
- electric mixer
- 9" springform pan
- small saucepan
Directions:
1. Preheat oven to 375. Grease and sugar a 9"
SPRINGFORM pan.
2. Melt butter and chocolate over a low heat in a
saucepan, stirring until just smooth. Do not let it
burn. Transfer to a large bowl and let it cool for
about five minutes.
3. Meanwhile, in a medium bowl, beat eggs, yolk,
sugar, vanilla and salt with an electric mixer for
FIVE minutes.
4. Pour mixture into the melted chocolate and sift
cornstarch on top. GENTLY fold mixture together (by
hand) until combined. Do not stir or overmix.
5. Pour into pan, and bake for 20-28 minutes until
cake is puffed, has a thin crust, and jiggles slightly
when shaken. Do not overbake.
6. Let cake rest for 5 minutes, then dust with
confectioner's sugar and remove sides of pan. Serve
immediately. Enjoy!
Notes: this would be great with raspberries on the
side.
I have a great recipe for a Flourless Chocolate Souffle Cake that is perfect for Valenitne's day (or any time when you need a chocolate fix!). My friend found it in a great cookbook a few years ago that I don't remember the name of, and it is surprisingly easy to make. It only takes about 10 minutes to prepare, so it is best to make it after dinner (since it is best served immediately) Enjoy!
Flourless Chocolate Souffle Cake
Ingredients:
- 1 stick unsalted butter
- 8oz Bittersweet chocolate (Ghiradelli's is good!)
- 4 eggs, ROOM temperature (leave out eggs for at
least 30 minutes before using, or soak in warm water
for about 5 minutes)
- 1 egg yolk, ROOM temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp. salt
- 2 tsp. cornstarch
- confectioner's sugar
Tools:
- sifter for cornstarch and sugar
- 2 bowls (large and medium)
- electric mixer
- 9" springform pan
- small saucepan
Directions:
1. Preheat oven to 375. Grease and sugar a 9"
SPRINGFORM pan.
2. Melt butter and chocolate over a low heat in a
saucepan, stirring until just smooth. Do not let it
burn. Transfer to a large bowl and let it cool for
about five minutes.
3. Meanwhile, in a medium bowl, beat eggs, yolk,
sugar, vanilla and salt with an electric mixer for
FIVE minutes.
4. Pour mixture into the melted chocolate and sift
cornstarch on top. GENTLY fold mixture together (by
hand) until combined. Do not stir or overmix.
5. Pour into pan, and bake for 20-28 minutes until
cake is puffed, has a thin crust, and jiggles slightly
when shaken. Do not overbake.
6. Let cake rest for 5 minutes, then dust with
confectioner's sugar and remove sides of pan. Serve
immediately. Enjoy!
Notes: this would be great with raspberries on the
side.
