Best Commanders Chocolate Souffle Cakes W White Chocolate Sauce Recipes

CHANTERELLE'S CHOCOLATE SOUFFLE CAKE (PESACHDIK)

Steps:

• Position a rack in the middle of the oven and preheat oven to 300°F.
• Butter and flour 9 inch spring form pan and line bottom with parchment paper.
• Melt the chocolate with the butter in a heatproof bowl set over a saucepan of about 1.5 inches of nearly simmering water, whisking until smooth.
• Remove bowl from heat and let cool to room temperature.
• Beat egg yolks and 3/4 cup of the sugar with an electric mixer on medium-high speed in a large deep bowl for 4 to 5 minutes, until very thick and pale.
• Beat egg whites with clean beaters in another large bowl just until the whites form soft peaks when the beaters are lifted. Beat in the remaining 1 tablespoon sugar.
• With a whisk or rubber spatua, gently fold in 1/3 of the cooled chocolate mixture into the egg yolk mixture. Then fold in 1/3 of the egg whites.
• Repeat, adding the chocolate and egg white mixtures alternately in thirds until all of the ingredients are combined.
• Transfer the batter to the prepared pan.
• Bake for about 30 minutes until the edges are firm and the centre is puffed but still a bit jiggly; do not overbake.
• Transfer to a wire rack to cool completely.
• To serve, remove sides of pan. Dust the cake with a layer of cocoa and then a layer of confectioners' sugar. Repeat with a second layer of cocoa and a final layer of sugar. Cut into thin wedges.

HEAVENLY CHOCOLATE SOUFFLé CAKE

Steps:

• Heat oven to 325°F. Grease springform pan, 9x2 1/2 inches, with shortening. In 2-quart heavy saucepan, heat 1 cup of the chocolate chunks and 1/2 cup butter over medium heat, stirring occasionally, until melted. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 1/2 cup granulated sugar, 1 tablespoon at a time, until soft peaks form. Fold about 1/4 of the egg whites into chocolate mixture; fold chocolate mixture into egg whites. Spread in pan. Sprinkle 2/3 cup chocolate chunks evenly over top.
• Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean (top will appear dry and cracked). Cool 10 minutes. Remove side of pan; leave cake on pan bottom. Cool completely on wire rack.
• Just before serving, in 1-quart saucepan, heat 1/3 cup chocolate chunks, 3 tablespoons granulated sugar and the milk over medium heat, stirring constantly, until chocolate is melted and mixture boils. Remove from heat; stir in 1/2 teaspoon butter.
• In chilled small bowl, beat all Sweetened Whipped Cream ingredients with electric mixer on high speed until stiff peaks form. Place cake on serving plate. Drizzle servings of cake with sauce. Serve with whipped cream. Sprinkle with candies.

PASSOVER CHOCOLATE SOUFFLE CAKE

Steps:

• Preheat oven to 300 degrees and adjust oven rack 1/3 up from bottom of oven.
• Grease a 10" bundt pan and sprinkle with granulated sugar, coating completely.
• Combine chocolate, butter or margarine and oil in the top of a double boiler over moderate heat.
• Cover and cook until almost completely melted.
• Whisk until completely melted and smooth.
• Remove from heat.
• Whisk the egg yolks gently.
• In a few additions, whisk 1/2 of the hot chocolate mixture into the yolks.
• Then add the yolks to the rest of the chocolate and mix.
• Add the sugar and vanilla and stir.
• Add salt to the egg whites, and beat until soft peaks form.
• Fold a dollop of the egg whites into the chocolate mixture to lighten.
• Then fold the chocolate into the rest of the egg whites until just combined.
• Pour into greased and sugared bundt pan.
• Bake at 300 degrees for about 1 hour, until done.
• Invert on to rach to cool.
• When cool, top with confectioners sugar if desired.

INDIVIDUAL CHOCOLATE SOUFFLE CAKES

Steps:

• Preheat oven to 350.
• Coat 2 (6 ounce) ramekins with cooking spray; sprinkle each with 3/4 tsp sugar.
• Combine 2 T sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.
• Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 T sugar, 1 tsp at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
• Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350 for 15 minutes or until puffy and set.
• Sprinkle each souffle with 1/2 tsp powdered sugar. Serve immediately.

CHOCOLATE ITALIAN SOUFFLE CAKES

Steps:

• Preheat oven to 325.
• Combine chocolate and butter in the top of a double boiler, stirring until all is melted and combined.
• Whip eggs& sugar until light and fluffy.
• Mix flour into chocolate mixture.
• Gently fold the chocolate mixture into the whipped eggs being careful to not lose all the wonderful volume from the eggs.
• Spray either 12 muffin tins or 12 ramekins/souffle dishes wtih non-stick spray.
• Pour batter into prepared pans/dishes.
• Bake at 325 degrees for 9-12 minutes.
• Serve immediately.
• Note: You can prebake these and then reheat them in a preheated 325 degree oven for 2-3 minutes.

WHITE CHOCOLATE SAUCE

Steps:

• Combine sugar and whipping cream in heavy medium saucepan.
• Heat and stir on medium heat for 1-2 minutes until sugar is dissolved.
• Boil gently for 3 minutes.
• Add vanilla and brandy.
• Stir and remove from heat.
• Stir in chocolate until melted and sauce is smooth.
• Cool.

JOY OF COOKING CHOCOLATE SAUCE

Steps:

• Place the chopped chocolate in a medium bowl. In a small saucepan, bring the half and half, butter, and sugar to a boil, stirring constantly. Pour the heated mixture over the chocolate.
• Let stand for 1-2 minutes, then stir until the chocolate is completely smooth. Add the vanilla, espresso powder and liqueur (if using), and stir to combine. Serve warm. If serving cool, sauce can be thinned with water--one teaspoon at a time. Cover and refrigerate for up to 2 weeks. Reheat over a low heat or in the microwave.