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Chocolate Souffle Cake

Mum’s birthday. What do I cook??? She has recently deemed a new cake cookbook she purchased as her favourite thing since sliced bread….well maybe not that much, but she is very excited, so I thought I would do something out of that for her. I did think however maybe the choice should be her’s and I am glad I did as she told me to make one of her favourite cakes which I forgot I was saving to bake for this day.

I lie actually, I made it a couple of weeks ago but that recipe was stupid, or maybe I was the stupid one to listen, as it instructed to put a springform tin into a waterbath to cook the cake. It is evident that the bottom half of the cake was absolutely soaked! Straight to the bin it went….

I researched and found many recipes for souffle cakes which did not require a waterbath and decided on one. The key to this cake is creating as much air as possible and being very delicate and careful when you do finally fold everything together as you want it to be as light and airy as possible, so if you are too rough or stir rather than fold, you will get rid of a lot of the air bubbles.

Once you pout it into the springform tin (no waterbath this time) you bake it slowly for a long time. If you cooked it fast the outside would cook and the inside would remain raw, so be patient and it will turn out like this…..

Crusty on the outside and soft and fluffy, to the point of it melting in your mouth, on the inside. It is for this that it is so appropriate for any event as it is rich yet light and wont leave you feeling like you just ate a brick, you might even go back for a second one.

When I served this to my Mum she was just in heaven and did, like most girls, continue to cut slithers to make themselves feel better about not having a second slice. My twin brother was convinced it was just too rich and did not understand why I was putting a large scoop of ice cream to have with mine….some boys just don’t know how to enjoy decadence!

All in all Mum loved it, which is the most important thing. We had a simple do for her birthday this year, but I know she did not mind as she got exactly what she wanted…..the best chocolate cake in the whole wide world.

Chocolate Souffle Cake

(slightly altered from Dolcetto Confections)

400g dark chocolate, chopped
175g  unsalted butter
7 large eggs, separated
¾ cup   sugar
ice cream to serve

1.Preheat the oven to 160 degrees C and grease a springform tin.
2. Over a double boiler melt the butter and the chocolate together then take off the heat and cool slightly.
3. Beat the egg yolks with half the sugar  until pale orange, light and fluffy, and so that the beater creates ribbons through the mixture.
4. Using a rubber spatula fold the chocolate with the egg yolk mixture. Set aside.
5. In a ‘clean’ bowl with a clean whisk attachment, whisk the egg whites on medium speed until soft peaks form. Add the rest of the sugar and whisk until you reach thick glossy peaks. Stir 1/3 of the egg white mixture into the chocolate mixture, then fold the chocolate mixture into the remaining egg whites (be careful not to loose a lot of air out of the mixture)
6. Pour the mixture into the prepared tin and bake for 30-40 minutes or until the top is just browning and it has risen up substantially.
7. Refrigerate while still in the pan for at least 3 hours (as you might break it if you took the springform off while it is still hot) then serve at room temperature with ice cream.
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5 responses

  1. this looks literally incredible! I’m jealous. I’m entirely sure I’d devour this.

    November 27, 2011 at 7:55 am

    • yes it’s not hard to 😛

      November 27, 2011 at 7:58 am

  2. This souffle cake looks irresistible!!! It’s a great birthday cake 🙂

    November 28, 2011 at 5:15 pm

  3. So delicious!!! Is incredible souffle-cake, I love always your recipes :D!!!!

    A big hug.

    November 29, 2011 at 10:46 am

    • Thanks Mayte, this one is divine….wait till you see my next post!

      November 29, 2011 at 9:09 pm

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