Warm Chocolate Souffle Cake with Salted Caramel Sauce
Break out your stand mixer and try this recipe for Chocolate Soufflé Cake!
preparation
preparation time
20 mins
cook time
50
servings
8
calories
641
ingredients
2 tablespoons sugar
6 ounces high quality bittersweet chocolate finely chopped
6 ounces unsalted butter (12 tablespoons)
4 eggs
0.5 cup sugar
1.5 teaspoons vanilla
0.5 cup sugar
0.25 cup water
1 cream of tartar
0.5 teaspoons fleur de sel (sea salt) plus more for garnish if desired
0.75 cup cream
directions
For Ramekins
Spray 8 six-ounce ramekins with vegetable spray. Dust the sides and bottom of the ramekins with granulated sugar and tap out the excess sugar.
Cake Batter
Preheat the oven to 275° F. Melt chocolate and butter in a bowl or double boiler set over lightly simmering water. (If you have an induction cooktop, you can use its gentle, precise heat to melt chocolate without using a double boiler.) Once melted, stir to mix and remove from heat; let cool slightly. Separate eggs placing yolks in large bowl and whites in medium bowl. Using the whisk attachment on your stand mixer, whisk the sugar and vanilla into egg yolks until they are thick and pale - about five minutes. Gently add the cooled chocolate mixture to egg yolk mixture. In a separate bowl, on high speed, whip egg whites to soft peaks. Gently fold the whites into egg yolk/chocolate mixture using a rubber spatula.
Bake Cakes
Pour batter into the prepared ramekins and bake until raised and just set, about 20-25 minutes. Remove and place on cooling rack. (Alternatively, you can bake in a buttered and parchment-lined 9-inch cake pan for 50 minutes, or until a toothpick comes out with just a few crumbs on it vs. batter).
Make Caramel Sauce
Combine sugar, water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, stir in fleur de sel and remove from heat. Carefully add cream and simmer until thick and golden to dark amber in color.
Serve
Pour about 2 Tablespoons of caramel on the plate and swirl plate to coat. Invert cakes from ramekins onto plates and sprinkle with a touch more fleur de sel if desired. Garnish with mint. Serves 8.
Kenmore
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