Best 8 Chocolate Souffle Cake Recipes

CHOCOLATE FALLEN SOUFFLé CAKE

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.

HEAVENLY CHOCOLATE SOUFFLé CAKE

Steps:

• Heat oven to 325°F. Grease springform pan, 9x2 1/2 inches, with shortening. In 2-quart heavy saucepan, heat 1 cup of the chocolate chunks and 1/2 cup butter over medium heat, stirring occasionally, until melted. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 1/2 cup granulated sugar, 1 tablespoon at a time, until soft peaks form. Fold about 1/4 of the egg whites into chocolate mixture; fold chocolate mixture into egg whites. Spread in pan. Sprinkle 2/3 cup chocolate chunks evenly over top.
• Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean (top will appear dry and cracked). Cool 10 minutes. Remove side of pan; leave cake on pan bottom. Cool completely on wire rack.
• Just before serving, in 1-quart saucepan, heat 1/3 cup chocolate chunks, 3 tablespoons granulated sugar and the milk over medium heat, stirring constantly, until chocolate is melted and mixture boils. Remove from heat; stir in 1/2 teaspoon butter.
• In chilled small bowl, beat all Sweetened Whipped Cream ingredients with electric mixer on high speed until stiff peaks form. Place cake on serving plate. Drizzle servings of cake with sauce. Serve with whipped cream. Sprinkle with candies.

CHOCOLATE SOUFFLE CAKE

Steps:

• Preheat oven to 275 degrees. Butter and flour a 10-by-2-inch round cake pan and line with a circle of parchment paper.
• Put chocolate, butter, orange zest, vanilla and almonds in top of double boiler. Melt over hot water, stirring occasionally. Remove from heat as soon as chocolate is melted.
• Beat the egg yolks with half the sugar (in electric mixer, if desired) until mixture is thick and a slowly dissolving ribbon drops from a lifted beater. Fold lukewarm chocolate mixture into egg-sugar mixture with a large rubber spatula. Whip egg whites until foamy, then gradually add remaining sugar. Continue beating until stiff peaks form. Using rubber spatula, blend lightly but thoroughly into chocolate-egg mixture. Pour the batter into the prepared pan and bake for 1 hour and 20 minutes.
• Remove cake from oven and loosen sides with a sharp knife. Unmold onto a wire rack, then quickly and carefully reverse onto a second rack so that the cake is the right side up. The cake will sink slightly. Let cool.
• To make Creme Anglais, whisk egg yolks and sugar together, or beat in an electric mixer, until thick and lemon colored. Mix cornstarch with a little cold milk and add to rest of milk. Scald milk and pour over yolk mixture, whisking constantly. Pour custard into a heavy pan, preferably of tin-lined copper. Avoid using a plain aluminum pan, which discolors sauce.
• Stir with a wooden spoon over low to medium heat until custard starts to coat spoon and reaches 165 degrees Fahrenheit on a candy thermometer. Do not cook over too high a heat, or the eggs will curdle.
• Strain into a clean dry bowl and stir in vanilla. Let cool, stirring occasionally to prevent skin from forming. Cover with plastic wrap and refrigerate. Makes 6 cups.
• Before serving, sprinkle the cake with sifted powdered sugar. If you wish, cut a large Christmas star of light cardboard and lay on top of the cake before dusting with sugar. Carefully remove the star, and the pattern will remain. Serve wedges of cake on dessert plates on a pool of Creme Anglais.

CHOCOLATE SOUFFLé CAKE WITH ORANGE CARAMEL SAUCE

Steps:

• Make cake:
• Put a small roasting pan filled halfway with hot water in bottom third of oven (to provide moisture during baking), then preheat oven to 325°F. Butter a 10-inch springform pan and line bottom with a round of parchment or wax paper. Butter paper.
• Melt butter and chocolate together in a heavy saucepan over low heat, stirring, then remove from heat. Beat together yolks, 1/3 cup sugar, and 1/2 teaspoon salt in a large bowl with an electric mixer until thick and pale, and ribbons form when beater is lifted, about 6 minutes. Beat whites at medium speed with cleaned beaters in another large bowl until they just hold soft peaks. Gradually add 1/3 cup sugar, beating until whites just hold stiff peaks. Stir warm chocolate mixture into yolk mixture until combined well. Stir one fourth of egg whites into chocolate mixture to lighten, then fold in remaining egg whites gently but thoroughly.
• Pour batter into springform pan and bake in middle of oven (do not place springform pan in pan of hot water) until a tester inserted in center comes out with crumbs adhering, about 1 hour (a crust will form and crack on top of cake as it bakes). Transfer to a rack and cool 10 minutes (cake will "deflate" as it cools). Run a thin knife carefully around edge of cake, then remove side of pan. Cool cake on bottom of pan 30 minutes, then invert onto another rack or plate. Remove bottom of pan, then carefully peel off parchment. Invert cake onto a serving plate.
• Make sauce while cake bakes:
• Remove zest from 2 oranges and trim any white pith from zest. Cut zest into enough very thin strips to measure 1/4 cup. Squeeze juice from 3 oranges and strain through a fine sieve. Measure out 1 cup juice.
• Cook remaining 1/2 cup sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add zest and cook, stirring, until fragrant, about 15 seconds. Tilt pan and carefully pour in juice (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, then cool sauce.
• Serve cake with orange sauce.

CHOCOLATE SOUFFLE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a heavy-duty jellyroll pan 10 by 15 inches. Line the bottom of the pan with wax paper, allowing it to extend about two inches past the ends. Butter the paper.
• Combine 9 ounces of the chocolate with 1 1/2 tablespoons of the espresso powder and 1/3 cup plus 1 tablespoon of the boiling water in the top of a double boiler. Stir until smooth and set aside to cool.
• Beat the egg yolks until very thick and light. Gradually beat in the sugar. Stir in the cooled chocolate mixture and set aside.
• Beat the egg whites with a pinch of salt, by hand in a copper bowl if possible, until they form peaks but are still of a creamy consistency. Do not overbeat. Stir one-quarter of this mixture into the chocolate mixture, then fold in the rest.
• Spread the batter in the prepared pan. Bake about 20 minutes, until puffy and beginning to shrink from the sides of the pan. The surface will also have lost its sheen and will spring back when touched lightly. Remove the cake from the oven and allow to cool on a rack for 45 minutes.
• Meanwhile, dissolve the remaining 4 tablespoons espresso in the remaining tablespoon of boiling water. Stir until syrupy, then refrigerate.
• Beat the cream in a chilled bowl until thick, like sour cream, but not yet stiff. Sift in the confectioner's sugar, beating, then the cooled espresso. Refrigerate.
• Place remaining chocolate in the top of a double boiler. Stir when melted. Remove from heat and stir in the butter. Add the oil, stir; set aside.
• To assemble the cake dust the top with half of the cocoa. Gently warm the bottom of the jellyroll pan by holding it over a low burner, moving it around. Cover the pan with a large flat baking sheet, invert the pan and the baking sheet together. Hold down the wax paper and lift off the jellyroll pan. Carefully peel off the wax paper. Dust the cake very lightly with the remaining cocoa.
• Cut the cake in four equal portions crosswise. Using two broad spatulas, lift one of the portions onto a serving dish. Gently spread with some of the chilled espresso cream. Top with another portion of the cake, spread with more of the cream, add another cake layer, more cream, then the final cake layer. If any of the cake sections crack slightly while being transferred, don't worry. Icing will cover the flaws. Remove any excess cream from the sides of the cake with a spatula.
• Refrigerate the cake for 30 minutes.
• Mask the exposed parts of the platter with pieces of foil or wax paper, slipping them just under the edges of the cake.
• If the glaze has set, warm it gently until it is fairly liquid. Pour about three-quarters of the glaze over the top of the cake, allowing it to drip down the sides. Smooth the top and cover the sides with the remaining glaze. Pat the toasted almonds all over the sides of the cake. Remove the protective paper or foil from the platter. Refrigerate at least one hour before serving.
• Cut the cake with a thin knife warmed in hot water and wiped dry.

BITTER CHOCOLATE SOUFFLé CAKE

Steps:

• 1. Preheat the oven to 400 degrees. Bring a pan of water barely to a simmer. Place the chocolate and butter in a double boiler or metal mixing bowl and place over the pan of hot but not simmering water. Heat, stirring occasionally, until the mixture has melted but is not too hot. Stir until smooth.
• 2. In a mixing bowl, whisk the egg yolks and 1/4 cup of sugar together until thickened slightly and lighter in color. Whisk in the flour and then the chocolate mixture.
• 3. Place the egg whites in a metal bowl and place over hot water until warmed slightly. Add 1 tablespoon of sugar and whip with an electric mixer on medium-low speed until soft peaks form. Gradually add 1 1/2 tablespoons more sugar. Turn the speed to high and add the last 1/2 tablespoon of sugar, whipping the whites to firm peaks.
• 4. Stir a third of the egg whites into the chocolate mixture. Fold in the remaining whites. Divide the batter among the tins. (The recipe can be made to this point up to 1 1/2 hours before serving; refrigerate).
• 5. Place the tins on a baking sheet and bake until the tops are puffed and feel firm to the touch but are very liquidy in the center, about 8 minutes (or a few minutes longer if they were cold).
• 6. Meanwhile, sift a little cocoa lightly over 8 dessert plates. Three minutes after the cakes are done, run the tip of a knife around the sides to loosen, and unmold the cakes onto the plates, rinsing the knife with hot water between each one. Serve immediately with vanilla ice cream or chocolate sorbet.

PASSOVER CHOCOLATE SOUFFLE CAKE

Steps:

• Preheat oven to 300 degrees and adjust oven rack 1/3 up from bottom of oven.
• Grease a 10" bundt pan and sprinkle with granulated sugar, coating completely.
• Combine chocolate, butter or margarine and oil in the top of a double boiler over moderate heat.
• Cover and cook until almost completely melted.
• Whisk until completely melted and smooth.
• Remove from heat.
• Whisk the egg yolks gently.
• In a few additions, whisk 1/2 of the hot chocolate mixture into the yolks.
• Then add the yolks to the rest of the chocolate and mix.
• Add the sugar and vanilla and stir.
• Add salt to the egg whites, and beat until soft peaks form.
• Fold a dollop of the egg whites into the chocolate mixture to lighten.
• Then fold the chocolate into the rest of the egg whites until just combined.
• Pour into greased and sugared bundt pan.
• Bake at 300 degrees for about 1 hour, until done.
• Invert on to rach to cool.
• When cool, top with confectioners sugar if desired.

HEAVENLY CHOCOLATE SOUFFLé CAKE

Steps:

• Heat oven to 325°F. Grease springform pan, 9x2 1/2 inches, with shortening. In 2-quart heavy saucepan, heat 1 cup of the chocolate chunks and 1/2 cup butter over medium heat, stirring occasionally, until melted. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 1/2 cup granulated sugar, 1 tablespoon at a time, until soft peaks form. Fold about 1/4 of the egg whites into chocolate mixture; fold chocolate mixture into egg whites. Spread in pan. Sprinkle 2/3 cup chocolate chunks evenly over top.
• Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean (top will appear dry and cracked). Cool 10 minutes. Remove side of pan; leave cake on pan bottom. Cool completely on wire rack.
• Just before serving, in 1-quart saucepan, heat 1/3 cup chocolate chunks, 3 tablespoons granulated sugar and the milk over medium heat, stirring constantly, until chocolate is melted and mixture boils. Remove from heat; stir in 1/2 teaspoon butter.
• In chilled small bowl, beat all Sweetened Whipped Cream ingredients with electric mixer on high speed until stiff peaks form. Place cake on serving plate. Drizzle servings of cake with sauce. Serve with whipped cream. Sprinkle with candies.