CHOCOLATE SOUFFLE CAKE with variations
Don’t be afraid to make this one early in the day, to finish just before serving to create a wow from the smell of baking chocolate to the rich smooth creamy chocolate center of the warm cake as guests dig in. See chef’s note below.
6 ounces Bitter Sweet chocolate, chopped
- 6 Tablespoons butter
- 3 eggs
- ¾ cup sugar
- one or two of the following ingredients:
- 1 teaspoons espresso powder
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon ginger
- 5 tablespoons plus 1 ½ teaspoon cornstarch, sifted
Combine chocolate, butter in double boiler; melt.
Meantime, in separate bowl, whisk eggs, sugar, and your choice of flavorings until sugar dissolves; whisk slightly cooled chocolate mixture into egg mixture.
Gently whisk in corn starch until blended; do not over mix.
Place in buttered individual size soufflé cups, 3/4 way up; bake at 325ºF for approximately 10 – 15 minutes or until tops have formed crusts and cake is soft to touch. Serve in cup or remove from cup onto plate. Serve immediately with one of our suggestions.
Serving suggestions: Serve warm with warm Crème Anglaise sauce, (see recipe) or with fresh orange sections, and/or candied orange peels.
Chef’s Note: This recipe may be made the morning of the meal you wish to serve it with. Keep refrigerated until 30 minutes before you want to bake them. We suggest you bake them, as above, 15 minutes before you wish you to serve them. Serve hot or warm. They are done when the batter inflates to fill the cup and cracks on the top. It will deflate slightly when you remove them from the cups. Serving quickly after baking is recommended.