Wednesday, August 24, 2011

Almost Angelic Chocolate Souffle Cake


So far this week I haven't been that productive....

I feel like I'm overbaked. Do you ever feel that way? As much as I love it....I think I need a break!

The only new discovery I made has been a tragic one. One that I'm almost ashamed to share with you. But I trust you, so here goes nothing...

There is such a thing as too much chocolate.


Holy smokes! I said it.

I've been working on new brownie recipes for the past month for my upcoming cookbook and I realized that even I have a limit. It's so sad. I wish I had never discovered this. I always dreamed of swimming in a pool filled with dark chocolate M&M's and truffles lining the outside edge so I could pop up and eat one when I came up for air......Ugh, that dream is shattered.

If you don't believe me, try making 16 batches of brownies in one week and you'll understand. It goes something like this.....

Sugar + butter + chocolate overload = upset tummy = grumpy baker = the sight of brownies makes her woozy = must get rid of brownies = husbands coworkers get to eat a lot of brownies.

The good thing is that it wears off in a short 24 hours so you'll be up and eating chocolate again the next day! So really, it's not that bad.


I feel like making this really light Almost Angelic Chocolate Souffle Cake is a good thing to ease me back into chocolate.....kinda like a gateway drug. After eating this you'll feel ready to tackle another batch of brownies all over again. (I'm talking about the legal kind of brownies here so don't you get any funny ideas in your head).

It's light and soft....almost sponge-like. It's not too sweet and not too rich so you can slowly eat more and more of it without wanting to drink a gallon of water and then go for a 15 mile run to make you feel clean again.

Like an angel food cake, this Chocolate Souffle Cake gets its lift from whipped egg whites alone. Unlike an angel food cake, this guy wears some fat in the form of a couple of egg yolks and delicious cocoa butter. Serve it up with some whipped cream and maybe even a few sweetened berries and you've got dinner. Or, dessert. Tom-ay-toes. Tom-ah-toes.

Almost Angelic Chocolate Soufflé Cake
Serves 8-10

3 oz bittersweet chocolate, finely chopped
½ cup plus 1/3 cup granulated sugar, divided
1/3 cup unsweetened cocoa powder
1/8 tsp salt
½ cup boiling water
2 large eggs, separated, at room temperature
½ tsp pure vanilla extract
¼ cup all-purpose flour
3 large egg whites, at room temperature
½ tsp lemon juice
2 to 3 tsp icing sugar for dusting

Preheat oven to 375°F. Line the bottom of an 8-inch springform pan with a round of parchment paper and line the inside circumference with a strip of parchment.

Combine the chocolate, ¼ cup sugar, cocoa and salt in a medium bowl. Pour in the boiling water and whisk until mixture is smooth and the chocolate is completely melted. Let cool while you beat the egg yolks.

In a separate bowl, beat egg yolks with vanilla extract using an electric mixer on high speed until blended. Gradually beat in ¼ cup sugar until pale yellow and thick, about 2 minutes. Fold in chocolate mixture using a rubber spatula until well combined.

Combine the egg whites and lemon juice in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Gradually add remaining 1/3 cup of sugar and beat on high speed until stiff but not dry peaks form.

Sift flour into chocolate mixture and fold it in until well blended. Quickly fold about a one third of the egg whites into the chocolate mixture to lighten it, and then gently fold in the remaining egg whites in two parts. Pour batter into prepared pan and gently smooth the top if necessary.

Bake until puffed and cracked at the surface, about 30 minutes. A toothpick or wooden skewer inserted into the center should come out with a few moist crumbs clinging to it. Cool the pan on a wire rack. The torte will sink as it cools like a soufflé should.

Remove the sides of the pan and pull off the parchment paper. Using a fine mesh sieve, sift a little powdered sugar over the top and serve with a little whipped cream if desired.



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30 comments:

  1. This looks delicious,I made a chocolate cake myself recently!Here's the link if you want to have a look http://easybakesandcakes.blogspot.com/2011/08/chocolate-cake-for-birthday.html

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  2. This looks lovely! And it has almost no flour! I wonder if I could sub a rice/almond flour blend and make this gluten free? I might have to try! :)

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  3. @Anonymous I haven't made this with rice or almond flour, but I think it would work nicely since this cake gets most of its structure from eggs. Good luck!

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  4. This look delicious, I always can't resist chocolate. Will definitely try this out, thanks for sharing, Love the pics.

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  5. The first photo looks like that slice of cake is levitating!

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  6. hahahaha this is histerical, I've had an experience just like yours and it was absolutely miserably depressing!! But like you, after a goodnights sleep I was back to craving my sweet chocolate again and all was well. :) I love this recipe, and can't wait to try it out! Fantastic blog too btw!

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  7. Looks delicious! I may just have to give this a try.

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  8. You probably do not expect this, but yes, I do actually agree that this is too much chocolate sometimes in our lives, especially when we use it as an emotional crunch and not a delicious and powerful food to enjoy and share with others.

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  9. I hear ya lady...I bet making that many different brownies gets a little out of hand. I know around Christmas time when my mom's bakery gets really busy she can't stand the smell of chocolate haha. Funny how that happens.

    This cake looks divine.

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  10. This cake looks stunning and the picture alone speaks for itself-bookmarked. Thanks for sharing this awesome indulgence.

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  11. I feel for you! This cake looks unbelievable, though. Hope things calm down soon!

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  12. I can eat this! Thank goodness because I was probably going to try to even if it was chock full of butter! This looks FANTASTIC!

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  13. This is one pretty cake. I am in denial, I cannot believe a person can hit the chocolate wall. I did not hear you say that. lol

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  14. @Kim Bee A chocolate wall....hmmm. Can you build me one of those?

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  15. this looks delicious! I love how it looks like it is floating in the top pic hehe

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  16. Yes, I too, have experienced the "chocolate overload syndrome". Not fun, but you're right, it's a quick fix - and I love how this souffle cake leads us back into the chocolate realm easy =)

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  17. That does sound like too muh chocolate!! Ahhh . But at least you have this beautiful cake to ease you back into chocolate again :)

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  18. 16 batches of brownies? Oh my! I've been on a kick recently - but I've got nothing on that! This cake does look simply beautiful though. I love how rich it looks in the photo.

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  19. We are looking for Angel Food Cake recipes for National Angel Food Day. If you would please stop by and link-up this recipe and/or if you have any other Angel Food Cake recipes! We would greatly appreciate it!

    http://momscrazycooking.blogspot.com/2011/10/this-weeks-cravings-50-angel-food-cake.html

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  20. Preslie, Bulgaria, SofiaMarch 12, 2012 at 6:53 PM

    The cake looks phantastic but I am a little bit confused as I didn't understand how many egg youlks and how many whites I have to use as initially it was said 2 eggs and afterwards 3 egg whites. When you said 2 eggs do you mean that only 2 egg yolks have to be used for the cake and 3 egg whites. It means that 2 egg whites will be left, right? I will be very happy if you make clear for me this misunderstanding as I liked the cake very much and I would like to make it as a surprise for my husband but I want to make it in a right way. Thank you very much in advance

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    Replies
    1. It's 2 whole eggs plus 3 egg whites. So, that's 2 egg yolks and 5 egg whites. Your husband is a lucky man!

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    2. oh wow.. i made it with 3 egg whites cos that what i understood. the 2 eggs i separated the yolks from plus another one and the cake still turned out good. But shall try with 5 next time

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  21. I was just wondering what percentage cocoa to use for the bittersweet chocolate as I want to make this cake for my teacher as a leaving present :D it's good right? hahaa

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  22. I love souffle!! The cake looks so moist and perfect!

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  23. Hi.. Made this cake yesterday for my parents Anniversary... I was a bit nervous but the cake came out perfect just like your picture as well. Everybody loved it. Thank you for sharing this recipe with us.

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  24. Thank you for this beautiful recipe. I am looking for something not too fudgy, that still has a cakey texture to it. Would this cake fall under that category? Would love to make this cake for my husband! Thank you for sharing:)

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    Replies
    1. Being a souffle cake, with plenty of eggs, this has a firm yet light texture... not the typical crumbly texture of traditional butter cake. It's not too rich though, so I'd give it a go!

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