Best Mexican Chocolate Soufflé Cakes Recipes

EASY MEXICAN CHOCOLATE SOUFFLE

Steps:

• Preheat the oven to 400 degrees F. Butter 8 (1/2 cup) ramekins or custard cups with 2 tablespoons butter. Set aside.
• For the souffles: Stir the chocolate and 6 tablespoons butter in a large metal bowl set over saucepan of simmering water until the mixture is melted and smooth (mixture will be a little grainy). Remove the chocolate mixture from the heat and let cool slightly. Whisk in the egg yolks and add 2 tablespoons of the cooled melted chocolate to the yolks, mixing to incorporate. Add the rest of the chocolate and mix until nice and smooth. Using an electric mixer, beat the egg whites in a medium bowl until foamy. Add the sugar and beat until stiff peaks form. Fold into the chocolate mixture in 3 additions. Divide the chocolate batter among the prepared ramekins, filling them three-quarters of the way.
• Bake the souffles until puffed but the centers jiggle slightly, 16 to 18 minutes. Serve immediately.

MEXICAN MOLTEN CHOCOLATE CAKES

Steps:

• Preheat the oven to 400 degrees F.
• Generously butter four 3/4-cup souffle dishes or custard cups. Arrange on a baking sheet.
• Stir the chocolate and butter in heavy small saucepan over low heat until smooth. Remove from the heat; stir in the mescal. Cool 10 minutes, stirring occasionally.
• Using an electric mixer, beat the eggs, yolks, 4 tablespoons sugar, molasses, 1 teaspoon canela powder and salt in medium bowl until very thick ribbons fall when beaters are lifted, about 6 minutes. Sift the flour over the batter; fold in the flour. Fold in the chocolate mixture. Divide the batter among the prepared dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)
• Bake the cakes until the tops are puffed and dry and a tester inserted into the center comes out with moist batter still attached, about 15 minutes. Cool the cakes 5 minutes.
• Beat the cream, the remaining 1 tablespoon sugar and the remaining 1/2 teaspoon canela powder in small bowl until firm peaks form. Top the cakes with the whipped cream and serve warm.

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.

CHOCOLATE SOUFFLE CAKES

Steps:

• Heat oven to 375°F. Spray bottoms only of 8 jumbo muffin cups or 10 ounce (large size) custard cups with cooking spray. In 1-quart saucepan, heat chocolate, margarine and 1 teaspoon coffee over low heat, stirring constantly, until melted and smooth; cool slightly.
• In medium bowl, beat 4 egg whites with electric mixer on high speed until stiff peaks form; set aside.
• In another medium bowl, beat egg yolks and yogurt on medium speed until blended. Gradually beat in granulated sugar, brown sugar and chocolate mixture. Stir in flour, cocoa and cinnamon just until blended. Fold in egg whites. Spoon into muffin cups.
• Bake 20 to 22 minutes or until firm to the touch. Cool 5 minutes (centers of cakes will sink slightly). Remove from muffin cups to cooling rack. Cool 15 minutes.
• In 1-quart saucepan, heat syrup, powdered sugar and 1/2 teaspoon coffee over low heat, stirring constantly, until smooth.
• Place cakes on individual plates. Drizzle with topping. Serve with whipped topping.

FALLEN CHOCOLATE SOUFFLE MINI CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.
• Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.
• Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter.
• Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.

MEXICAN CHOCOLATE SOUFFLES

Steps:

• Preheat oven to 350°F. Butter and sugar eight 3/4-cup soufflé dishes or custard cups. Melt Mexican chocolate and butter in heavy medium saucepan over low heat, stirring constantly until melted (mixture will be grainy). Whisk egg yolks in large bowl to blend. Gradually whisk in hot chocolate mixture. Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of egg whites into warm chocolate mixture to lighten. Fold in remaining egg whites. Divide soufflé mixture among prepared soufflé dishes.
• Place dishes on rimmed baking sheet. Bake until tops have risen about 1/2 inch above rim of dish and appear dry and centers are softly set, about 18 minutes. Serve soufflés with sweetened whipped cream.

MEXICAN CHOCOLATE SOUFFLé CAKES

Steps:

• Butter six 4 1/2-inch-diameter tartlet pans with 3/4-inch-high sides and removable bottoms. Place tartlet pans on baking sheet. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Add espresso powder and salt; stir to blend well. Cool to lukewarm, stirring occasionally.
• Using electric mixer, beat egg yolks, all but 1 tablespoon sugar, vanilla and cinnamon in large bowl until mixture is pale yellow and thick, about 5 minutes. Fold 1/4 of egg mixture into chocolate mixture. Fold chocolate mixture into remaining egg mixture.
• Beat egg whites in another large bowl until soft peaks form. Add 1 tablespoon sugar; beat just until firm peaks form. Fold into chocolate mixture. Divide batter among prepared pans. Cover; chill at least 1 hour and up to 4 hours.
• Beat cream in large bowl until soft peaks form. (Whipped cream can be made 4 hours ahead. Cover and refrigerate.)
• Position rack in center of oven and preheat to 400°F. Bake cakes until edges are set and centers are still soft, about 11 minutes. Cool on racks 2 minutes. Run knife around pan sides to loosen cakes. Remove pan sides. Transfer cakes to plates.
• Top each cake with dollop of whipped cream. Garnish with raspberries and mint, if desired. Serve cakes warm.