Best Bamas Chocolate Raspberry Fallen Souffle Recipes

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CHOCOLATE RASPBERRY FALLEN SOUFFLé ROLL



Chocolate Raspberry Fallen Soufflé Roll image

Despite its elegance, this Chocolate Raspberry Fallen Souffle Roll is quite simple to make.

Categories     dessert     Sweet     souffle     chocolate     raspberry

Yield 1

Number Of Ingredients 10

5 oz. semisweet chocolate
1 oz. unsweetened chocolate
6 large eggs
6 tbsp. granulated sugar
1/4 c. granulated sugar
1 tsp. vanilla extract
1/4 tsp. salt
1 1/2 c. heavy or whipping cream
2 tbsp. confectioners' sugar
2 c. fresh raspberries

Steps:

  • Preheat oven to 350 degrees F. Grease 15 1/2" by 10 1/2" jelly-roll pan. Line pan with waxed paper; grease and flour paper.
  • Melt semisweet and unsweetened chocolates together. Cool slightly.
  • Meanwhile, in medium bowl, with mixer on high speed, beat egg whites until soft peaks form. Gradually sprinkle in 3 tablespoons granulated sugar, 1 tablespoon at a time, and beat just until whites stand in stiff peaks when beaters are lifted.
  • In large bowl, using same beaters, and with mixer on high speed, beat egg yolks with 3 tablespoons granulated sugar 5 minutes or until very thick and a pale lemon color. Reduce speed to low; beat in vanilla and salt.
  • With rubber spatula, fold cooled chocolate mixture into egg-yolk mixture. Gently fold one-third of egg white mixture into chocolate mixture, then fold in remaining egg-white mixture.
  • Spread batter evenly in prepared pan. Bake 13 to 15 minutes or until top feels set when lightly pressed. Cover cake with dampened, clean cloth towel; cool in pan on wire rack 30 minutes.
  • While cake is cooling, in large bowl, with clean beaters and with mixer on medium speed, beat cream and remaining 1/4 cup granulated sugar until stiff peaks form.
  • Remove towel from cake; sift 2 tablespoons confectioners' sugar over cake. Cover cake with sheet of foil and large cookie sheet. Invert cake onto cookie sheet; carefully peel off waxed paper.
  • Spread whipped cream evenly over cake, leaving 1/2-inch border. Sprinkle 2 cups raspberries over whipped cream. Starting from a long side and using foil to help lift cake, roll cake, jelly-roll fashion (cake may crack).
  • Place 2 spatulas under roll, and transfer, seam side down, to long platter. Refrigerate at least 1 hour or up to 6 hours.
  • To serve, sprinkle roll with confectioners' sugar and garnish with raspberries.

Nutrition Facts : Calories 200 calories

CHOCOLATE FALLEN SOUFFLé CAKE



Chocolate Fallen Soufflé Cake image

Categories     Cake     Mixer     Chocolate     Egg     Dessert     Bake     Quick & Easy     Vanilla     Fall     Winter     Engagement Party     Double Boiler     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

12 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 1/2 sticks (3/4 cup) unsalted butter, cut into tablespoon pieces
1 1/2 teaspoons vanilla
1/4 teaspoon salt
3/4 cup sugar
5 large eggs, separated and at room temperature for 30 minutes
1/4 cup all-purpose flour
Accompaniment: ice cream or lightly sweetened whipped cream

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with a round of parchment or wax paper, then butter paper.
  • Melt chocolate and butter in a large metal bowl set over a pan of barely simmering water (or in a microwave-safe large glass or ceramic bowl in a microwave at 50 percent power for 4 to 5 minutes), stirring frequently, then cool completely. Whisk in vanilla, salt, and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in flour.
  • Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.
  • Whisk about one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, spreading evenly.
  • Bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, 35 to 40 minutes.
  • Cool cake in pan on a rack 10 minutes. Remove side of pan and cool cake completely. Invert cake onto rack and remove bottom of pan, discarding paper, then invert cake onto a plate.

CHOCOLATE-RASPBERRY SOUFFLé



Chocolate-Raspberry Soufflé image

Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue. Whip the eggs until just medium firm so they have more room to expand in the oven and help the soufflé rise.

Provided by Katherine Sacks

Categories     Soufflé/Meringue     Chocolate     Dessert     Pastry     Raspberry     Pistachio     Egg     Milk/Cream     Wheat/Gluten-Free     Valentine's Day     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4

Number Of Ingredients 11

1/4 cup unsalted, shelled raw pistachios
Unsalted butter (for ramekins)
1/2 cup sugar, plus more for ramekins
6 ounces high-quality bittersweet chocolate, chopped
1/4 cup high-quality raspberry jam or jelly
1 large egg yolk
1/4 teaspoon kosher salt, plus more
6 large egg whites, room temperature
1/2 cup heavy cream
Special Equipment
4 (6-ounce) ramekins

Steps:

  • Position rack in center of oven; preheat to 375°F. Toast pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 5-6 minutes. Let cool slightly, then coarsely chop.
  • Meanwhile, butter ramekins, making upward strokes up the sides with a pastry brush. Sprinkle with sugar, tilting to coat completely and tapping out any excess. Arrange prepared ramekins on baking sheet.
  • Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and mixture is smooth, 1-2 minutes. Remove bowl from heat. Stir in egg yolk and 1/4 tsp. salt.
  • Beat egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 2 minutes. Gradually add 1/2 cup sugar, 1 Tbsp. at a time, and beat until medium peaks form, 6-7 minutes.
  • Using a rubber spatula, fold one-quarter of the beaten egg whites into chocolate mixture to lighten. Fold in remaining egg whites in 2 batches. Divide batter among prepared ramekins, filling completely.
  • Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 18-20 minutes.
  • Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Dollop soufflés with cream, top with chopped pistachios, and serve immediately.

CHOCOLATE RASPBERRY SOUFFLE



Chocolate Raspberry Souffle image

Wonderful dessert, from Sara Moulten and Gourmet (seen on FoodTV a few years ago). It is somewhat labor intensive, but well worth it, I think.

Provided by Chez Arnow

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

9 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
6 egg yolks
1.5 (10 ounce) packages frozen raspberries, thawed crushed & strained to make about 3/4 cup
1 1/2 tablespoons sugar
1/3 cup sugar
9 egg whites, room temperature
1/2 teaspoon cream of tartar
2 cups heavy cream, well chilled

Steps:

  • Fit the souffle dish, or dishes, with doubled bands of foil, brushed with vegetable oil. The foil should extend about 3 inches above the rim of the dish(es).
  • Using a double-boiler, or heat-safe bowl over saucepan with simmering water, melt both chocolates, stirring occasionally, until smooth.
  • In a separate bowl, beat egg YOLKS, until they are thick and pale.
  • In a small saucepan, combine the raspberry juice with 1 1/2 T of sugar. Bring to a simmer, then add to the egg yolks in a very slow stream, beating constantly. If you add too quickly, it will cook the yolks. Continue to beat mixture for 1 minute.
  • Add yolk/raspberry mixture to chocolate in the same manner as above.
  • In a large bowl, beat egg WHITES until frothy, then add the cream of tartar. Continue to beat until the whites hold soft peaks. Add the 1/3 cu sugar a little at a time and continue beating until whites have stiff, glossy peaks.
  • In a chilled bowl, beat the cream until is has stiff peaks.
  • Stir 1/4 of the whites mixture into the chocolate mixture, then fold in the remaining whites. Just before they are fully incorporated, fold in the whipped cream.
  • Spoon mixture into the prepared souffle dish(es), cover loosely and chill for at least 3 hours or until set. Remove collar just before serving.
  • Can be made up to 1 day in advance.

Nutrition Facts : Calories 548.6, Fat 41, SaturatedFat 24.3, Cholesterol 297.5, Sodium 123.9, Carbohydrate 40.3, Fiber 5.5, Sugar 30.3, Protein 11.8

BITTERSWEET CHOCOLATE FALLEN SOUFFLé CAKES



Bittersweet Chocolate Fallen Soufflé Cakes image

Categories     Cake     Rum     Chocolate     Dairy     Dessert     Bake     Quick & Easy     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 8

6 ounces fine-quality bittersweet (not unsweetened) chocolate, chopped, plus grated bittersweet chocolate for garnish
1 1/2 tablespoons unsalted butter
2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water
2 tablespoons Kahlúa or dark rum
2 large egg yolks
3 large egg whites
3 tablespoons heavy cream
lightly sweetened whipped cream as an a accompaniment

Steps:

  • Preheat oven to 375°F. Butter two 1 1/4-cup ramekins and coat the inside of each ramekin with granulated sugar, knocking out the excess. In a small metal bowl set over a pan of barely simmering water melt 4 ounces of the chocolate and 1 tablespoon of the butter with the espresso mixture and 1 tablespoon of the Kahlúa or rum, whisk the mixture until it is smooth, and remove the bowl from the heat. Let the chocolate mixture cool for 5 minutes and whisk in the yolks, 1 at a time. In a bowl with an electric mixer beat the whites with a pinch of salt until they just hold stiff peaks, whisk about one fourth of them into the chocolate mixture to lighten it, and fold in the remaining whites gently but thoroughly. Divide the batter between the ramekins and bake the cakes in the middle of the oven for 17 to 20 minutes, or until they are puffed and a tester comes out almost clean. Let the cakes cool in the ramekins on a rack for 3 minutes.
  • While the cakes are baking, in another small bowl set over the pan of barely simmering water melt 2 ounces of the remaining chocolate with the remaining 1/2 tablespoon butter and the heavy cream and whisk the sauce until it is smooth. Remove the bowl from the heat and whisk in the remaining 1 tablespoon Kahlúa or rum.
  • Pour half the sauce onto each of 2 dessert plates, run a thin knife around the edge of each ramekin, and invert a cake onto each plate. Top the cakes with the whipped cream and garnish them with the grated chocolate.

BAMA'S CHOCOLATE RASPBERRY FALLEN SOUFFLE



Bama's Chocolate Raspberry Fallen Souffle image

A number of years ago while working as pastry chef at a well known, upscale restaurant in Los Angeles I was noodling around with my chocolate souffle recipe which was having its own problems as I was having to share the ovens with the chef and line cooks and couldn't ever get one at the right temperature. This cross between a...

Provided by Karen Grant

Categories     Chocolate

Time 1h15m

Number Of Ingredients 7

8 oz good quality semisweet chocolate
8 oz good quality bittersweet chocolate
8 oz (1 cup) butter, unsalted cut into pieces
2 Tbsp raspberry liqueur
3 Tbsp raspberry preserves, seedless
9 large eggs, separated, the whites at room temperature
1 3/4 c white sugar

Steps:

  • 1. Butter and flour a 10 inch springform pan. In top of double boiler that's been set over barely simmering water, melt chocolates with butter, stirring until mixture is smooth. Remove the top of pan from heat and let mixture cool to room temperature and stir in liqueur. In large electric mixing bowl, beat egg yolks with sugar for 10 minutes,until mixture is thick and pale, and forms ribbon when beater is lifted. In clean separate bowl and balloon whip, beat egg whites until they barely hold stiff peaks. Fold 1/3 chocolate mixture into yolk mixture, then 1/3 of the whites lightly so as not to deflate them, then fold in remaining chocolate and eggwhites in the same manner until all are just incorporated. Turn the mixture into the prepared pan then gently drop spoonsful of remaining preserves onto batter. With fork, swirl the jam around the pan and through the batter once or twice. You don't want to fully incorporate them. Place in pre-heated 350 degree oven for 25 to 30 minutes until the edges have puffed (the center will not be set, so don't worry about it). Let cake completely cool in pan on a rack, then set in fridge to chill for 4 hours up to 4 days. Slice with a sharp knife you keep dipping in hot water. Serve with a smattering of raspberries on the plate and dollops of lightly sweetened whipped cream.

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