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Mar. 25th, 2008 11:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe, made for my wife's birthday: Fallen Chocolate Souffle cake
1/4 cup blanched almonds
3 T flour
3 oz 70% chocolate, finely chopped
1/2 cup unsweetened cocoa powder
1 cup sugar (I used vanilla sugar)
1/2 cup boiling water
2 large eggses, separated, at room temperature
1 T brandy
2 additional large egg whites, at room temperature
1/4 tsp cream of tartar
2-3 tsp powdered sugar, or lightly sweetened whipped cream (I used cocoa nib cream)
Heat oven to 375. Place a round of parchment paper in the bottom of a springform cake pan and oil the sides. In a food processor, grind the almonds with the flour until very fine and set aside.
Combine the chocolate, cocoa, and 3/4 cup sugar in a large bowl. Pour in the boiling water and whisk until the mixture is smooth and the chocolate is completely melted. Whisk in the egg yolks and brandy and set aside.
Combine the four egg whites and cream of tartar in a medium bowl. Beat with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar and beat on high until stiff but not dry.
Whisk the almond mixture into the chocolate. Fold about a quarter of the egg whites into the chocolate mixture to lighten, then fold in the remainder. Scrape into the cake pan and level. Bake for 30-35 minutes; a toothpick will come out with a few moist crumbs clinging to it. Cool in the pan on a wire rack. The torte will sink like a souffle.
Taking care not to crack the edges, run a knife between the torte and the sides of the pan to release the cake. Remove the sides of the pan and invert the cake onto a plate. Remove the pan bottom and paper liner. Turn right side up on a platter, and sift powdered sugar over the top or serve with whipped cream.
What worked: This tasted good, like a fudgey brownie with a crackly top edge.
What didn't: I do not know how to fold egg whites in to mixtures to lighten them. This is apparently not something I am going to pick up with practice, because I haven't - I need to actually learn the skill. I suspect that my version is about 2/3 the height it was supposed to be.
Will I make it again? I might. On the other hand, I might just make brownies.
1/4 cup blanched almonds
3 T flour
3 oz 70% chocolate, finely chopped
1/2 cup unsweetened cocoa powder
1 cup sugar (I used vanilla sugar)
1/2 cup boiling water
2 large eggses, separated, at room temperature
1 T brandy
2 additional large egg whites, at room temperature
1/4 tsp cream of tartar
2-3 tsp powdered sugar, or lightly sweetened whipped cream (I used cocoa nib cream)
Heat oven to 375. Place a round of parchment paper in the bottom of a springform cake pan and oil the sides. In a food processor, grind the almonds with the flour until very fine and set aside.
Combine the chocolate, cocoa, and 3/4 cup sugar in a large bowl. Pour in the boiling water and whisk until the mixture is smooth and the chocolate is completely melted. Whisk in the egg yolks and brandy and set aside.
Combine the four egg whites and cream of tartar in a medium bowl. Beat with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar and beat on high until stiff but not dry.
Whisk the almond mixture into the chocolate. Fold about a quarter of the egg whites into the chocolate mixture to lighten, then fold in the remainder. Scrape into the cake pan and level. Bake for 30-35 minutes; a toothpick will come out with a few moist crumbs clinging to it. Cool in the pan on a wire rack. The torte will sink like a souffle.
Taking care not to crack the edges, run a knife between the torte and the sides of the pan to release the cake. Remove the sides of the pan and invert the cake onto a plate. Remove the pan bottom and paper liner. Turn right side up on a platter, and sift powdered sugar over the top or serve with whipped cream.
What worked: This tasted good, like a fudgey brownie with a crackly top edge.
What didn't: I do not know how to fold egg whites in to mixtures to lighten them. This is apparently not something I am going to pick up with practice, because I haven't - I need to actually learn the skill. I suspect that my version is about 2/3 the height it was supposed to be.
Will I make it again? I might. On the other hand, I might just make brownies.
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Date: 2008-03-25 11:22 pm (UTC)