CHOCOLATE SOUFFLE CAKE WITH GINGERBREAD SPICES
Pictured here our is our dessert in November 2015 menu: Warm chocolate souffle cake with gingerbread spices, white chocolate sauce and served with candied orange peel sorbet and nut brittle.
- 6 ounces BS chocolate, chopped
- 6 Tablespoons butter
- 3 eggs
- 3/4 cup sugar
- 1 teaspoons ground cinnamon
- 1/2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cardamom
- 5 tablespoons plus 1 1/2 teaspoon cornstarch, sifted
Combine chocolate, butter in double boiler; melt. Meantime, in separate bowl, whisk eggs, sugar, and seasonings until sugar dissolves. Whisk cooled chocolate mixture into eggs. Gently whisk in cornstarch and blend. Do not over mix. Place in buttered individual size souffle cups, spooning mixture 3/4 way up the sides. Bake at 325¤F for 10-15 minutes, or until tops have formed crusts and cake is still soft to touch. Serve in cup or remove from cup onto plate. Add warm white chocolate sauce and serve with orange sorbet and candied orange peel.
This is excellent for entertaining. Just make batter and fill cups. Keep refrigerated until 30 minutes before you put them into oven. Bake as above about 15 minutes before you want to serve them. Serve hot or warm out of oven. They are done when the batter inflates to fill the cup and cracks a a little on the top. They will deflate slightly when you remove them from the cups. Serving quickly after baking is recommended.