3.24.2011

Fallen Souffle Chocolate Torte

. I have never had a souffle.  In fact, I've never actually seen one in person and I couldn't have told you the first thing about what it tasted like, the texture...anything!  So I guess we can say that taking on this particular baking feat was entirely random.  But was I pleasantly surprised?  Oh, more than!

At first I was extremely skeptical how this would turn out since the base of the souffle consists entirely of eggs.  Eggs?!  Yep, weird.  I also didn't know if there was going to be much flavor.  But somehow it all comes together into a light, but chocolatey circle of deliciousness!  The exterior of the souffle is slightly more firm (but very, very slightly) and as you make your way to the center, it turns to an oh-so-yummy, soft and gooey, fudge-like texture [I think I just used all of the possible descriptors I could think of...].  Gosh, I need some.  Now.

To be honest, I have a slight obsession with this dessert.  I know I haven't thought about a single treat more than this one.  I made this last Friday and by Sunday (when of course my boyfriend and I had eaten almost all of it), I thoroughly contemplated whipping together ANOTHER souffle.  However, I knew my waistline would not agree with me later in the week after eating not one, but two chocolate souffles in one weekend.  Darn you, conscience.

Anywho, the Fallen Souffle Chocolate Torte comes from Marcy Goldman's A Passion for Baking {shockerrr, it seems like I go back to her every other recipe!).  And no, she did not fail me. Not in the least.

So just in time for your weekend get-togethers [or just yourself, no problem in that!], wow your guests with this simple, yet elegant dessert.  Actually, make two just in case! .

Fallen Souffle Chocolate Torte


Ingredients:
8 oz. semisweet chocolate
1 c. unsalted butter
8 egg whites
1/8 tsp. salt
3/4 c. sugar
6 egg yolks
Cocoa powder

Directions:

1.  Heat oven to 325°F.  Line bottom of 9-inch springform pan with parchment paper and generously spray parchment and inner sides of pan with nonstick cooking spray.

2.  Melt chocolate and butter.  Set aside to cool.

3.  In mixer bowl, using whisk attachment on low speed, whisk egg whites with salt until they foam a bit.  Increase speed to high and dust in 1/4 cup sugar until fluffy and stiff.  Transfer to large bowl.











4.  In mixer bowl, whisk egg yolks and remaining 1/2 cup sugar until very pale.  Stir in melted chocolate-butter mixture.  Fold in some egg whites to lighten chocolate and whisk very thoroughly.  Gently fold in remaining egg whites in batches, showing more restraint and calmness so as to have a light, chocolatey batter.


5.  Spoon batter into prepared pan.  Bake 35 to 45 minutes until barely set and still a bit wobbly (if you test the cake, the toothpick will come out with bits of batter on it).  Remove from oven and let sit 15 minutes before unmolding.

As the souffle begins to cool, the center will begin to fall.  Don't worry, it's supposed to!

6.  When cool, dust generously with cocoa.


Yield: 6 to 8 servings

*My Notes:
  • The longer this cake is able to sit and set up, the better!  If you just can't resist, the middle will be more gooey but still fabulous.  If you are able to control yourself (we definitely didn't), the center will firm up a bit but will still be much softer than the outside edges.
  • The original recipe also mentioned garnishing the souffle with raspberry puree or a semisweet chocolate drizzle.  Either would be great, but I chose to wait on the raspberries until they're in season.  Can't wait for that time to roll around!

2 comments:

  1. Hi, Jess,'
    Just found your blog-- its lovely and "sweet". I have a Chocolate Fallen Soufflé Cake that is a favorite in our house--perfectly fudgy with a nice meringue exterior. I find it pairs well with ice cream or crème anglaise. Nice to have found your site:)

    ReplyDelete
  2. Wow!!! I have a feeling this is going to be a dangerous addition to my dessert repetoire. I won't be waiting until raspberry season either.

    ReplyDelete

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