You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO T&T REC for individual fallen chocolate souffles
- Thread starter CathyZ
- Start date
In Search Of:
marsha-tbay
Well-known member
Epicurious tv this AM had invid. choc souffles. Want this recipe?
marsha-tbay
Well-known member
Here;s the link for your own determination, you can read the reviews
http://www.epicurious.com/recipes/recipe_views/views/104354
http://www.epicurious.com/recipes/recipe_views/views/104354
Thanks Marsha- this REC looks like "regular" souffles- I'm looking for the "fallen" or "molten" kind
I appreciate the link and did look at the recipe- maybe I am not explaining myself- or I am describing them wrong. The kind I am looking for is almost brownie-like on the outside but "molten" chocolate on the inside so when you cut into it, chocolate flows out.
Truly, I do appreciate your posting this recipe though, Marsha!
Any other tries?
I appreciate the link and did look at the recipe- maybe I am not explaining myself- or I am describing them wrong. The kind I am looking for is almost brownie-like on the outside but "molten" chocolate on the inside so when you cut into it, chocolate flows out.
Truly, I do appreciate your posting this recipe though, Marsha!
Any other tries?
REC: Molten Choclate cakes T&T hereya go Cathy smileys/smile.gif
MOLTEN CHOCOLATE CAKES
Individual warm chocolate cakes with soft centers appeared on restaurant dessert menus across the country late in the decade.
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 tablespoon brandy
2 large eggs
2 large egg yolks
5 tablespoons sugar
1 teaspoon vanilla extract
1 1/2 teaspoons instant espresso powder or instant coffee powder
Large pinch of salt
1 tablespoon all purpose flour
1/2 cup chilled whipping cream
Generously butter four 3/4-cup soufflé dishes or custard cups. Arrange on baking sheet. Stir chocolate and butter in heavy small saucepan over low heat until smooth. Remove from heat; stir in brandy. Cool 10 minutes, stirring occasionally.
Using electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon espresso powder and salt in medium bowl until very thick ribbon falls when beaters are lifted, about 6 minutes. Sift flour over batter; fold in flour. Fold in chocolate mixture. Divide batter among dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)
Preheat oven to 400°F. Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 15 minutes. Cool cakes 5 minutes.
Beat cream, 1 tablespoon sugar and 1/2 teaspoon espresso powder in small bowl until firm peaks form. Top cakes with whipped cream and serve warm.
Makes 4 servings.
Bon Appétit September 1999
MOLTEN CHOCOLATE CAKES
Individual warm chocolate cakes with soft centers appeared on restaurant dessert menus across the country late in the decade.
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 tablespoon brandy
2 large eggs
2 large egg yolks
5 tablespoons sugar
1 teaspoon vanilla extract
1 1/2 teaspoons instant espresso powder or instant coffee powder
Large pinch of salt
1 tablespoon all purpose flour
1/2 cup chilled whipping cream
Generously butter four 3/4-cup soufflé dishes or custard cups. Arrange on baking sheet. Stir chocolate and butter in heavy small saucepan over low heat until smooth. Remove from heat; stir in brandy. Cool 10 minutes, stirring occasionally.
Using electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon espresso powder and salt in medium bowl until very thick ribbon falls when beaters are lifted, about 6 minutes. Sift flour over batter; fold in flour. Fold in chocolate mixture. Divide batter among dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)
Preheat oven to 400°F. Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 15 minutes. Cool cakes 5 minutes.
Beat cream, 1 tablespoon sugar and 1/2 teaspoon espresso powder in small bowl until firm peaks form. Top cakes with whipped cream and serve warm.
Makes 4 servings.
Bon Appétit September 1999
marsha-tbay
Well-known member
When they cut these open, it was more like a mousse, it somewhat liquid but it didn't flow out
Cathy, not T&T but for future reference I have the recipe for Roy Yamaguchi's Hot Chocolate Soufflé
The exact one that's on the menu at Roy's restaurant. Living in Hawaii I'm sure you've had this at one time? It's TDF, but I've never tried to make it at home. Let me know if you'd like it, for another time.
The exact one that's on the menu at Roy's restaurant. Living in Hawaii I'm sure you've had this at one time? It's TDF, but I've never tried to make it at home. Let me know if you'd like it, for another time.
REC: Hot Chocolate Soufflé from Roy's Restaurant
Hot Chocolate Soufflé
Serves 8
From the menu of Roy's Restaurant. Notes: use quality chocolate. Can be prepared a day ahead and baked just before serving.
1 cup sugar
1/3 cup firmly packed brown sugar
6 tablespoons cornstarch
3/4 cup unsalted butter
8 ounces unsweetened chocolate, cut into small pieces
2 eggs
2 egg yolks
In a bowl, combine the sugar, brown sugar and cornstarch and mix well. In a saucepan, melt the butter over medium-high heat. When the butter is bubbling, add the chocolate and stir with a spoon until the chocolate is melted and the mixture is smooth. When bubbles begin to form at the edges, remove from the heat. Add the chocolate to the sugar mixture and stir well. Add the eggs and egg yolks, 1 at a time, mixing well after each addition. Pour through a fine-meshed seive into a bowl. Cover and refrigerate for 4 to 6 hours or overnight, until thick. Preheat oven to 375 F. Place 8 (3-inch) metal rings on a baking sheet lined iwth parchment paper. Line each ring with a 2-inch strip of greased parchment paper. Or, lightly grease 8 (5-ounce) ramekins or custard cups. Scoop the mixture into the rings, about 2/3 full. Bake for 20 minutes. The soufflé should be crisped on the outside but runny on the inside. Remove from the oven. Slide a spatula under each ring, lift, and transfer to a dessert plate. Gently lift off the ring and remove the parchment paper. Serve immediately.
From Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen by Roy Yamaguchi with Joan Namkoong
Hot Chocolate Soufflé
Serves 8
From the menu of Roy's Restaurant. Notes: use quality chocolate. Can be prepared a day ahead and baked just before serving.
1 cup sugar
1/3 cup firmly packed brown sugar
6 tablespoons cornstarch
3/4 cup unsalted butter
8 ounces unsweetened chocolate, cut into small pieces
2 eggs
2 egg yolks
In a bowl, combine the sugar, brown sugar and cornstarch and mix well. In a saucepan, melt the butter over medium-high heat. When the butter is bubbling, add the chocolate and stir with a spoon until the chocolate is melted and the mixture is smooth. When bubbles begin to form at the edges, remove from the heat. Add the chocolate to the sugar mixture and stir well. Add the eggs and egg yolks, 1 at a time, mixing well after each addition. Pour through a fine-meshed seive into a bowl. Cover and refrigerate for 4 to 6 hours or overnight, until thick. Preheat oven to 375 F. Place 8 (3-inch) metal rings on a baking sheet lined iwth parchment paper. Line each ring with a 2-inch strip of greased parchment paper. Or, lightly grease 8 (5-ounce) ramekins or custard cups. Scoop the mixture into the rings, about 2/3 full. Bake for 20 minutes. The soufflé should be crisped on the outside but runny on the inside. Remove from the oven. Slide a spatula under each ring, lift, and transfer to a dessert plate. Gently lift off the ring and remove the parchment paper. Serve immediately.
From Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen by Roy Yamaguchi with Joan Namkoong
And another one, somewhat similar, not T&T by me (yet) but lots of good reviews.
http://www.epicurious.com/recipes/recipe_views/views/106232
http://www.epicurious.com/recipes/recipe_views/views/106232