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Fallen Chocolate Souffle Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Fallen Chocolate Souffle Cake
Categories: Cheesecakes, Chocolate
Yield: 1 servings

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
over the top. Yield: 10 servingsCHEF DU JOUR ALICE MEDRICH


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