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Chocolate Soufflee Cakes

Chocolate Soufflee Cakes
Los Angeles Times

Every year chocolate is celebrated on Valentine's Day for its sensual romantic symbolism, its power as an aphrodisiac to awaken slumbering passions. Its bittersweet complexity is as sharp and rewarding as love itself. But if an edible substitute for love ... Read more

Total time: 45 minutes | Makes 4 cakes
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup granulated sugar, divided
  • 6 ounces bittersweet chocolate, finely chopped
  • 3 egg yolks
  • 1/4 cup granulated sugar, divided
  • 2 egg whites
  • 2 tablespoons cake flour
  • Powdered sugar, for dusting

Step 1Heat the oven to 350 degrees.

Step 2Butter 4 (6-ounce) ramekins and dust them with granulated sugar, tapping out the excess.

Step 3Melt the butter and chocolate together in the top of a double boiler set over, but not touching, simmering water. Remove the chocolate from the heat when melted, but keep it warm.

Step 4Whip the egg yolks with 2 tablespoons of sugar at high speed until thick and pale yellow, 5 to 7 minutes. Fold the yolk mixture into the melted chocolate.

Step 5Butter 4 (6-ounce) ramekins and dust them with granulated sugar, tapping out the excess.

Step 6In a clean bowl with a clean whisk, whip the egg whites until frothy. Gradually add the remaining 2 tablespoons of sugar and whip until very soft peaks form. Stir about a third of the whites into the chocolate batter to lighten it. Then pour the remaining beaten egg whites over the top. Gently fold the egg whites and chocolate mixture together. Sift the cake flour over the batter and gently fold it in.

Step 7Pour the batter into the ramekins and bake the cakes until the tops are puffed and set and a cake tester inserted into the center comes out with moist crumbs attached, 20 to 22 minutes. Sprinkle each with powdered sugar and serve warm or at room temperature. The cakes will fall slightly as they start to cool.

Note: A chocolate souffle cake should be intensely chocolatey but not at all dense, offering only the slightest springy resistance to dueling forks. A little cake flour gives this one just enough body to keep it from collapsing as it cools.


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