Dolce: Chocolate Souffle with a Fondant Center

If I had to choose a name for this dessert (besides Heaven), I probably would not choose Soufflè. In all technicality, this is what we would call a Molten Lava Cake. It’s heavy, it’s rich, and the gooey center pours out with lovely melty chocolate. Mmmm….This is what we started off the class with (as they have to refrigerate for 2 hours before baking) and finished the class with – with Andrea’s playful plating. The perfect parentheses to an all around amazing morning.

Read on for the recipe and photos…

Ingredients (for 6 soufflè)

NOTE: To be more precise, you could (should) use a kitchen scale and weigh all your ingredients. I’m including the weights as well as the volume measurements!

1 cup (100 grams) unsalted butter, room temperature

1 cup (100 grams) dark chocolate (of the best quality, like Callebaut or Ghirardelli Semi-Sweet)

1 1/4 cup (120 grams) confectioners sugar

1/2 cup (50 grams) sifted all-purpose flour

2 full eggs

3 egg yolks

Directions

  • Combine 1 cup butter and 1 cup dark chocolate in a double boiler and melt completely.
  • Set aside and let cool down, stirring occasionally.
  • In the meantime, beat two eggs and 3 eggs yolks with the confectioners sugar and flour until very thick and light in color. You can use a whisk for this for baker’s props, but an electric beater works just as well. Chef Andrea has a Kenwood and it made me really happy = ).
  • With a wooden spoon, stir in the chocolate mixture until smooth.
  • Spray some non-stick spray, like Pam, in any container (light aluminum works well and it’s easy to de-mold them. Again, another reason why this is not a soufflè. You never de-mold a soufflè *cough* Chef Ramsay on Master Chef *cough*).
  • Ladle your mixture into it (if you use aluminum cups like we did, fill them no more than 2/3 full).
  • Bake at 350F for 12 – 15 minutes.
  • Although this cake really needs no garnish, if you’re feeling decadent, try sprinkling them with confectioners sugar and grated dark chocolate.

Chef Andrea suggests a Cannellino – a Passito wine of Frascati grapes from the Winery Cantina San Marco ed. 2007 (a sweet wine that is suited perfect to desserts).

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Comments
2 Responses to “Dolce: Chocolate Souffle with a Fondant Center”
  1. Claire,

    Thanks for dropping by and leaving me a comment! It’s nice to meet other people who support homemade 🙂 These darling little chocolate morsels look amazing. I’ve only tried molten lava-type cakes once and it wasn’t very lava-y. How do you know when they’re done? The toothpick trick obviously doesn’t work here….:)

    • blubird607 says:

      Hey! It’s great to have you visiting my blog…I’m a big fan of Perrys’ Plate! They are wonderful little cakes as you say…basically it’s a game of knowing your oven’s temperature and trusting the baking time, but another little sign is that they’ve form just the perfect little crust on top, almost like a brownie.

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