
Chocolate Soufflé Cakes

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These cakes are cakelike on the outside and hot and creamy on the inside-eating one is like eating warm cake with hot melting mousse on top. The soufflé cakes are made in the same way as genoise, except that melted chocolate and butter are folded with the beaten eggs while the flour is being folded in. They are best when the outside is cakelike and the inside molten. To get this effect, freeze the soufflés in their individual ramekins for at least a couple of hours before baking. The unbaked cakes can be frozen, well covered, weeks before you need them. Just pull them out of the freezer and bake when you want to serve them. You can serve them in their ramekins or you can unmold them onto plates.
ingredients
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serves: 6
cocoa powder (at room-temperature butter and unsweetened, for the ramekins)
1/2 cup butter
8 ounces bittersweet chocolate (coarsely chopped)
4 eggs (at room temperature)
1/3 cup granulated sugar
3 tablespoons flour
Confectioners’ sugar for sprinkling
Nutrition Facts
Chocolate Soufflé Cakes
Servings Per Recipe: 6
Amount per Serving
Calories: 427
- Total Fat: 31.1 g
- Saturated Fat: 18.2 g
- Trans Fat: 0.6 g
- Cholesterol: 149.8 mg
- Sodium: 183 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 2.2 g
- Sugars: 30.8 g
- Protein: 5.7 g
preparation

comments
Serena
May 9, 2012