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!

Brazilian Chocolate Caramel Balls – Brigadeiros

Brazilian Chocolate Caramel - Brigadeiros

All the way from Brazil, this chocolate recipe is not only quick and easy to make, but absolutely mouth wateringly delicious!  With only 20 minutes preparation and 10 minutes cooking time, how can you say no to these chocolate beauties which are also called Brigadeiros.  This recipe makes 10, therefore just double your ingredients to make more as these will go quick!

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Ingredients

3 tablespoons Unsweetened Cocoa Powder
1 tablespoon Unsalted Butter
395 grams Sweetened Condensed Milk

Method

Place the cocoa powder, butter and condensed milk in a saucepan over medium heat and cook, stirring constantly, for 10 minutes or until mixture starts to come away from sides of the pan.

Remove from heat and allow to cool. When cool enough to handle, using your hands, shape mixture into walnut-sized balls.

Roll in chocolate sprinkles (or coating of your choice), then place in patty cases.

Eat immediately or refrigerate until ready to serve.

Store in an airtight container in the fridge for up to 1 week.

Thankyou and full Credit for this recipe goes to Alice Ferreira!

Enjoy!

Gluten Free Chocolate Cake

Gluten Free Chocolate Cake

Everybody loves a Chocolate Cake and what makes this one special is it’s Gluten Free too!  It’s rich, sweet and delicious and makes a perfect partner with a steaming hot chocolate or good tea or coffee.

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Original recipe by Annette Forrest and photography by Steve Brown.

Ingredients

  • 180g butter, softened
  • 3/4 cup caster sugar
  • 4 eggs, separated
  • 100g gluten-free dark chocolate, grated (see note)
  • 1/2 cup almond meal (ground almonds)
  • 2/3 cup milk
  • 1/4 cup cocoa powder
  • 1 cup gluten-free self-raising flour

 

Chocolate Icing/Frosting

  • 100g butter, softened
  • 1 1/2 cups pure icing sugar, sifted
  • 60g gluten-free dark chocolate , melted

Dairy Free Avocado Chocolate Mousse

Dairy Free Avocado Chocolate Mousse

This Dairy Free Avocado Chocolate Mousse is rich, creamy and absolutely delicious.  This is yet another use for avocado, one of nature’s wonder foods.

Ingredients:

  • 2 large avocados
  • 1/4 cup cocoa powder
  • 2 teaspoons vanilla extract
  • 3 tablespoons maple syrup
  • 1/3 cup coconut cream
  • 150 g dark chocolate (70%), melted
  • Extra grated dark chocolate, to serve
  1. Cut the avocados in half and remove the large seed.  Scoop the flesh into the large bowl of a food processor.  Add the cocoa powder, vanilla, maple syrup and coconut cream.  Process for 10 seconds.  Scrape down the sides and process a further 10 seconds.

  2. Add the cooled, melted chocolate.  Process for 10-15 seconds or until creamy and smooth.  Spoon into serving glasses or dishes and serve with fresh fruit.

 

To check out the original recipe click HERE.  Thankyou to Kerrie Ray for this recipe and photography by Andrew Young.

 

Voila!

Chocolate Maple Syrup Slice

Chocolate Maple Slice

Chocolate Maple Slice

This Chocolate Maple Slice is a deliciously sweet slice that is perfectly served for morning or afternoon tea with hot chocolate or your favorite hot beverage.  Great for a lunchbox treat too. The ingredients you will require are:

  • 2 x 250 gram (8.8 oz) packets of sweet biscuits/cookies (shortbread style biscuit/cookies work perfectly) 
  • 1/4 cup maple syrup
  • 1/2 cup brown sugar
  • 250 grams (8.8 oz) butter, chopped
  • 2 x 395 gram (14 oz) tins of sweetened condensed milk
  • 300 grams (10.5 oz) dark cooking chocolate, chopped
  • 1/2 cup pouring cream

Method

Chocolate Cake Shot Recipe

Chocolate Cake Shot Recipe

Photo Credit to: Brunch for Every Meal

Check out this alcoholic recipe for a Chocolate Cake Shot which is a popular drink around the globe and this particular one is from Wolfgang Puck’s Restaurant in Vegas.   Try the Recipe here.  Photo credit to Dara’s very entertaining blog called Brunch for Every Meal.

Enjoy … Cheers!