mariadnoca
Moderator
We made these at my team cooking event and it was a huge hit. As you know I can't have chocolate anymore (sob!) but this recipe was one of the main choices that drove my menu selections for the event. Even if I couldn't eat it. It sounded fab and boy did it deliver. I'd warned our server ahead of time not to let me eat more than one bite (well I had to at least *taste* it didn't I?) and since I could not stop eating it she finally had to say "ok, no more for you" then reached in and took it away from me. If she hadn't done that I would have eaten the whole thing -allergy and calories be damned! Yes, it was that good. Foil hat good. If I was cooking a holiday meal at my house this would be my choice for dessert. Do not omit the salted caramel sauce as it sends this over the moon. BTW, because of time limitations I didn't get to do my chocolate tasting so put this on the menu instead. If anyone is interested in seeing the rest of menu for the evening I'd be happy to post, just let me know. Enjoy!
REC: Warm Chocolate Soufflé Cake with Salted Caramel Sauce
For ramekins:
Non-stick vegetable oil spray
2 Tablespoons sugar
8 six-ounce ramekins
Prepare the ramekins: Spray ramekins with vegetable spray. Dust the sides and bottom of the ramekins with granulated sugar and tap out the excess sugar.
Cake:
6 ounces high-quality bittersweet chocolate, finely chopped
6 ounces (12 Tablespoons) unsalted butter
4 eggs
1/2 cup sugar
1 1/2 teaspoons vanilla
Batter:
Preheat the oven to 275º F. Melt chocolate and butter in a bowl or double boiler set over lightly simmering water. Once melted, stir to mix and remove from heat; let cool slightly.
Separate eggs placing yolks in large bowl and whites in medium bowl.
Whisk sugar and vanilla into egg yolks until they are thick and pale – about five minutes. Gently whisk cooled chocolate mixture into egg yolks.
Vigorously whip egg whites to soft peaks and fold them into egg yolk/chocolate mixture.
Bake Cakes:
Pour batter into the prepared ramekins and bake until raised and just set, about 20-25 minutes. Remove and place on cooling rack.
Salted Caramel Sauce:
1/2 cup sugar
1/4 cup water
Pinch of cream of tartar
1/2 teaspoon fleur de sel (sea salt) + more for garnish if desired (we did)
3/4 cup cream, reduced by half
Mint sprigs (optional)
Make Caramel Sauce:
Combine sugar, water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, stir in fleur de sel and remove from heat. Carefully add cream and simmer.
Serve:
Pour about 2 Tablespoons of caramel on the plate and swirl plate to coat. Invert cakes from ramekins onto plates and sprinkle with a touch more fleur de sel if desired. Garnish with mint is optional.
Makes 8
REC: Warm Chocolate Soufflé Cake with Salted Caramel Sauce
For ramekins:
Non-stick vegetable oil spray
2 Tablespoons sugar
8 six-ounce ramekins
Prepare the ramekins: Spray ramekins with vegetable spray. Dust the sides and bottom of the ramekins with granulated sugar and tap out the excess sugar.
Cake:
6 ounces high-quality bittersweet chocolate, finely chopped
6 ounces (12 Tablespoons) unsalted butter
4 eggs
1/2 cup sugar
1 1/2 teaspoons vanilla
Batter:
Preheat the oven to 275º F. Melt chocolate and butter in a bowl or double boiler set over lightly simmering water. Once melted, stir to mix and remove from heat; let cool slightly.
Separate eggs placing yolks in large bowl and whites in medium bowl.
Whisk sugar and vanilla into egg yolks until they are thick and pale – about five minutes. Gently whisk cooled chocolate mixture into egg yolks.
Vigorously whip egg whites to soft peaks and fold them into egg yolk/chocolate mixture.
Bake Cakes:
Pour batter into the prepared ramekins and bake until raised and just set, about 20-25 minutes. Remove and place on cooling rack.
Salted Caramel Sauce:
1/2 cup sugar
1/4 cup water
Pinch of cream of tartar
1/2 teaspoon fleur de sel (sea salt) + more for garnish if desired (we did)
3/4 cup cream, reduced by half
Mint sprigs (optional)
Make Caramel Sauce:
Combine sugar, water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, stir in fleur de sel and remove from heat. Carefully add cream and simmer.
Serve:
Pour about 2 Tablespoons of caramel on the plate and swirl plate to coat. Invert cakes from ramekins onto plates and sprinkle with a touch more fleur de sel if desired. Garnish with mint is optional.
Makes 8