Chocolate chunk soufflé cakes are a delightful treat that offers a delicate and fluffy texture with a rich chocolatey flavor. Whether you're a seasoned baker or just starting out in the kitchen, this article will provide you with the ultimate guide to creating the perfect chocolate chunk soufflé cakes. From selecting the right ingredients to mastering the art of soufflé-making, we'll walk you through each step of the process, ensuring that your cakes turn out as delicious and impressive as they look.
Let's cook with our recipes!
CHOCOLATE FALLEN SOUFFLé CAKE
Categories Cake Mixer Chocolate Egg Dessert Bake Quick & Easy Vanilla Fall Winter Engagement Party Double Boiler Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with a round of parchment or wax paper, then butter paper.
- Melt chocolate and butter in a large metal bowl set over a pan of barely simmering water (or in a microwave-safe large glass or ceramic bowl in a microwave at 50 percent power for 4 to 5 minutes), stirring frequently, then cool completely. Whisk in vanilla, salt, and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in flour.
- Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.
- Whisk about one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, spreading evenly.
- Bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, 35 to 40 minutes.
- Cool cake in pan on a rack 10 minutes. Remove side of pan and cool cake completely. Invert cake onto rack and remove bottom of pan, discarding paper, then invert cake onto a plate.
CHOCOLATE CHIP CAKE
A timeless layer cake, inspired by one of our favorite ice cream flavors! For a showstopping look and the perfect balance of chocolate and vanilla flavors, we've added shaved chocolate to the cake batter and the marshmallow buttercream frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray.
- In large bowl, beat cake mix, 1 1/4 cups milk, 1/3 cup melted butter and the whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup shaved chocolate until just blended. Divide evenly between pans.
- Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run metal spatula around edge of pans to loosen cakes. Remove from pans to cooling rack. Cool completely, about 1 hour.
- In large bowl, beat marshmallow creme, 1 cup softened butter, the vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread. Stir in 1/4 cup shaved chocolate until just blended.
- Place one cake layer on serving plate. Spread 3/4 cup frosting on top layer; top with second cake layer. Frost side and top of cake with remaining frosting. Sprinkle on top of cake, and press up side of cake the remaining 3 tablespoons shaved chocolate.
- Store loosely covered in refrigerator.
Nutrition Facts : Calories 530, Carbohydrate 69 g, Cholesterol 105 mg, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 49 g, TransFat 1 g
CHOCOLATE SOUFFLE CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 7
Steps:
- Heat oven to 300 degrees. Grease a 10-inch springform pan with 1 tablespoon butter, and dust generously with granulated sugar.
- Melt chocolate and butter over simmering water in a double boiler, about 6 to 8 minutes. Remove from heat and set aside to cool.
- In an electric mixer fitted with the whisk attachment, whip yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside.
- In an electric mixer, using a second whisk attachment and bowl, (both should be clean and free of grease) whip egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3 to 4 minutes. Set aside. While egg whites are beating, add the cooled, melted chocolate slowly to the yolk mixture.
- Temper whipped egg whites by mixing in about 1/4 cup of the chocolate mixture. Then gently fold egg whites into the chocolate yolk mixture, working quickly to maintain the volume of egg whites; the mixture will have a slightly marbleized appearance.
- Pour batter into prepared pan, and place on a parchment-lined baking sheet. Bake in oven for 50 to 60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioners' sugar before serving.
CHOCOLATE-CHUNK SOUFFLé CAKES
Categories Cake Chocolate Egg Dessert Bake Candy Thermometer Ramekin Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Butter and flour eight 3/4-cup soufflé dishes. Stir 8 ounces chopped chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Pour into large bowl. Whisk in yolks. Set chocolate mixture aside.
- Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 236°F swirling pan occasionally, about 5 minutes.
- Meanwhile, beat egg whites in another large bowl to soft peaks.
- Gradually beat boiling syrup into whites in slow steady stream. Continue beating until stiff, about 3 minutes. Fold whites into chocolate mixture in 3 additions. Divide soufflé mixture among prepared dishes. Place 1 chocolate chunk in center of each, pressing to submerge. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)
- Bake soufflés until slightly puffed and softly set, about 15 minutes. Serve immediately.
Tips:
- Make sure all ingredients are at room temperature before beginning. This will help ensure that the batter is smooth and well-combined.
- Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
- Do not overmix the batter. Overmixing will result in a tough, dense cake.
- Be careful not to overfill the ramekins. The cakes will rise significantly during baking.
- Bake the cakes in a preheated oven. This will help ensure that they rise evenly.
- Serve the cakes immediately after baking. They are best enjoyed warm and fluffy.
Conclusion:
Chocolate chunk soufflé cakes are a delicious and elegant dessert that is perfect for any occasion. They are light and airy, with a rich chocolate flavor. The cakes are easy to make and can be tailored to your own taste. Whether you prefer them plain or with a variety of toppings, chocolate chunk soufflé cakes are sure to be a hit.
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