Dark Chocolate Soufflé Cakes with Espresso-Chocolate Sauce

Dark Chocolate Souffle Cakes with Espresso Chocolate Sauce

Who doesn’t love the bittersweet combination of chocolate and coffee?  This rich dark chocolate souffle cake is self saucing with an espresso chocolate sauce.  Easy to make and a great addition to your next dinner party menu or a perfect treat for your family!

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Ingredients

Softened butter and granulated sugar for the ramekins

For the espresso-chocolate sauce you will need the following:

  1. 1 tsp. instant espresso or coffee powder
  2. 8 oz. bittersweet or semisweet chocolate, coarsely chopped
  3. 3 oz. (6 Tbs.) unnsalted butter, cut into eight  pieces
  4. Table salt

For the souffle cakes you will need the following ingredients:

  1. 2 Tbs. unsweetened natural cocoa powder
  2. 2 large eggs, separated
  3. 1 large egg white
  4. 1/8 tsp. cream of tartar
  5. 3 Tbs. granulated sugar

Put a metal or Pyrex pie plate or cake pan in the freezer to chill. Lightly butter six 6-oz. ramekins or custard cups. Coat with sugar and tap out the excess.

 

Method for making the Sauce:

1. In a small bowl, combine the espresso powder with 2 Tbs. warm water and stir to dissolve.

2. In a medium heatproof bowl set in or over a skillet of barely simmering water, melt the chocolate and butter, stirring frequently, until smooth. Add two pinches of salt, stir, and remove from the heat. Transfer 5 Tbs. of the chocolate mixture to the espresso and stir to blend. (Set the remaining melted chocolate aside.)

3. Use a spatula to scrape the espresso mixture into a puddle on the chilled pie plate or cake pan and return to the freezer until firm, about 10  minutes. When the espresso-chocolate mixture is firm, use a teaspoon to scrape it into six rough balls. Keep the balls on the plate and refrigerate until ready to use.

 

How to make the soufflé cakes:

1. Reheat the remaining chocolate mixture by setting its bowl in or over the skillet of hot water.  When it’s warm, remove from the heat and whisk in the cocoa and the 2 egg yolks.

2. In a clean, dry bowl, beat the 3 egg whites and cream of tartar on medium speed in a stand mixer (or on high speed with a hand-held mixer) until the whites mound gently. Gradually beat in the sugar and beat until the whites form medium-stiff peaks when you lift the beaters; the tips should curl over but still look moist, glossy, and flexible. With a rubber spatula, fold about one-quarter of the egg whites into the chocolate to lighten it. Scrape the remaining whites into the bowl and gently fold in until blended, taking care not to deflate the whites.

3. Take the chocolate balls out of the refrigerator and put one ball in the center of each ramekin. Divide the batter evenly among the ramekins and level the tops gently with the back of a spoon.

4. Position a rack in the lower third of the oven; heat the oven to 400°F.  Put the ramekins on a baking sheet. Bake until the soufflé cakes are puffed and possibly a little cracked on top (a toothpick inserted in the center will meet no resistance and emerge mostly clean—the tip will be wet from the sauce at the bottom), 11 to 14 min.  Let cool for a few minutes before serving.

 

Tips for making this recipe ahead of time

The assembled, unbaked soufflé cakes can be wrapped in plastic and refrigerated for up to two days. They do not need to come to room temperature before baking, but baking time will be one or two minutes longer.

 

Full credit for this delicious recipe goes to Alice Medrich and photography by Scott Phillips.

 

Enjoy!

Fruit and Nut Chocolate Chilled Cake

Fruit and Nut Chocolate Chill Cake

This super easy and delicious cake is packed full of fruit, nuts and your favorite milk chocolate.  What is super easy about this cake is there is no cooking involved.  It is a cake ready for serving once it’s chilled.  Perfect!

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Ingredients:

(Please note:  You can vary the type of nuts and fruits you choose to put into this cake to cater to your own tastebuds)

  • 200g chocolate-chip biscuits, chopped into 2cm pieces
  • 1/2 cup pistachio kernels, toasted, chopped
  • 1/3 cup hazelnuts, toasted, chopped
  • 1/3 cup macadamias, toasted, chopped
  • 1/2 cup raisins, chopped
  • 300g milk chocolate, chopped
  • 3/4 cup sweetened condensed milk
  • 50g butter, chopped
  • Cocoa powder, for dusting

Method:

  1. Grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang at long ends. Combine biscuit, pistachio, hazelnut, macadamia and raisins in a bowl.

  2. Place chocolate, condensed milk and butter in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Add chocolate mixture to biscuit mixture. Stir to combine.

  3. Spoon mixture into prepared pan, pressing down on mixture to prevent air bubbles. Smooth surface with a spatula. Cover. Refrigerate for 2 hours or until set. Invert cake onto a plate.  Remove baking paper. Dust with cocoa. Slice. Serve.

 

To check out the original recipe by Cathie Lonnie and photography by Amanda McLauchlan simply click HERE.