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Fallen Chocolate Souffle Cake

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Recipe

 

Yield

1 cake

Prep

20 min

Cook

35 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
¼ cup almonds
blanched
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3 tablespoons all-purpose flour
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3 ounces chocolate, bittersweet
½ cup cocoa powder
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1 cup sugar
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½ cup water
boiling
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2 each egg yolks
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1 tablespoon brandy
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4 each egg whites
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¼ teaspoon cream of tartar
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Ingredients

Amount Measure Ingredient Features
59 ml almonds
blanched
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45 ml all-purpose flour
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86.7 ml/g chocolate, bittersweet
118 ml cocoa powder
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237 ml sugar
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118 ml water
boiling
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2 each egg yolks
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15 ml brandy
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4 each egg whites
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1.3 ml cream of tartar
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Directions

Position oven rack in the bottom third of the oven and preheat to 375℉ (190℃).

Place a round of parchment paper in the bottom of the pan (unless you plan to serve the cake directly from the bottom of the pan) and spraythe sides with vegetable oil spray.

In a food processor or blender, pulverize almonds with flour until very fine.

Set aside.

In a large mixing bowl, combine chopped chocolate, cocoa, and ¾ cup sugar.

Pour in boiling water and whisk until mixture is smooth and chocolate is completely melted.

Whisk in egg yolks and brandy.

Set aside Combine egg whites with cream of tartar in a medium mixing bowl.

Beat on medium speed until soft peaks form.

Gradually sprinkle in remaining sugar and beat on high speed until stiff but not dry.

Whisk the flour and almondsinto chocolate mixture.

Fold about one quarter of the egg whites into the chocolate mixture to lighten it.

Fold in the remaining egg whites.

Scrape batter into prepared pan; level the top if necessary.

Bake 30 to 35 minutes or until toothpick or wooden skewer plunged into the center comes out with a few moist crumbs clinging to it.

Cool in the pan, on a wire rack. Torte will sink like a souffle; top will be uneven.

Taking care not to break the edges of the torte, slide a small knife between the tort and the pan and run it around the pan to release the cake completely.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 32617% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 23g 23%
Dietary Fiber 5g 19%
Sugars g
Protein 7g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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