Chocolate soufflé cake

Category: Bakery products
Chocolate soufflé cake

Ingredients

For a biscuit:
Wheat flour 90 g
Sugar 90 g
Melt butter 50 g
Medium eggs 3 pcs.
Cocoa powder 1.5 tbsp. l.
For the top:
Gelatin 15 g
Butter 60 g
Melt white chocolate 200 g
Medium eggs, divided into whites and yolks 4 things.
Heavy cream 300 ml

Cooking method

  • For a biscuit, beat eggs with sugar. Sift flour with cocoa powder, then add butter. Pour the dough into the prepared mold. Smooth the top and bake on the middle shelf of the oven for 20-25 minutes at 180 degrees, until the cake is firm when touched. Cool in shape.
  • (The biscuit, of course, can be made according to the recipe that you like, but it should be thin enough. You can also soak the biscuit with syrup to taste, but I did not soak it)
  • For the top, mix gelatin with 3 tablespoons of cold water, leave for a while. Mix butter with melted white chocolate, add egg yolks. Whisk the cream until soft peaks, beat the whites. Melt the gelatin in a steam bath or microwave, then mix with the chocolate mixture. Add whipped cream and then whites.
  • I first cut the cake around the edges - the diameter of the cake becomes slightly less than the diameter of the mold into which the soufflé will be poured.
  • Cover the mold with parchment paper (sides and bottom), place the biscuit in the center and pour the mixture onto the cake. Leave on for at least 4 hours or overnight.
  • After hardening, put the cake on a dish or stand and decorate as desired. The soufflé separates well from the parchment, but you still need to do it carefully.
  • Chocolate soufflé cake

Note

The cake is ready. Bon Appetit.

On a note:

This cake uses raw eggs! Better to eat it within 2 days! Not suitable for freezing.

In this cake I used white + milk chocolate (50:50), so the color came out slightly beige. The taste did not deteriorate from this I did not even have time to take a picture of the whole cake

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