Best Scharffen Bergerchocolate SoufflÉ Cake With Salted Caramel Recipes

CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
• In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
• Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
• In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
• In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
• Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

SCHARFFEN BERGER FLOURLESS CHOCOLATE CAKE

Steps:

• 1. Grease the bottom of an 8-inch cake pan and line with parchment paper. Preheat oven to 350-degrees.
• 2. Break up chocolate and put in the top of a double boiler or in a bowl over simmering water. Make sure the water does not touch the bottom of the bowl. Stir to melt. Remove from heat and let cool to slightly warm.
• 3. In an electric mixer with a paddle attachment, cream butter and sugar until the mixture is pale, light and fluffy. Slowly add the egg yolks and continue beating to a light consistency.
• 4. Add cooled chocolate and beat until smooth and velvety. Beat egg whites with a completely clean wire whisk attachment until soft peaks. Gently fold egg whites into chocolate mixture.
• 5. The egg whites should be gently folded in with a spatula. Make sure there are no white streaks in the batter.
• 6. Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean. The top will be puffy and may crack.
• 7. Remove from oven and cool completely on a wire rack.
• 8. Serve at room temperature with whipped cream and a few fresh berries. Alternatively, dust the top with powdered sugar.

THAT CHOCOLATE CAKE

Steps:

• To make the cake:
• Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed. Mix in the eggs, oil, and milk.
• Increase the speed to medium and beat for 2 minutes. Reduce the speed to low and mix in the water. The batter will be soupy.
• Divide the batter evenly between the cake pans. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.
• Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely.
• When the cakes have cooled, check the frosting. It should have the consistency of mayonnaise. If it is still too thin, allow it to cool longer.
• To make the frosting:
• In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 6 minutes. Add the chocolate and butter and stir until melted. Pour into a bowl and stir in the vanilla.
• To frost the cake:
• Place one cake layer on a serving plate. Spread the frosting with a hot palette knife or icing spatula to give the frosting a beautiful shine. Run the knife under hot tap water and dry with a towel. Spread about 3/4 cup of the frosting over the top of the first layer. Top with the second layer. Spread the remaining frosting over the top and sides of the cake, heating the knife again as necessary.

CHOCOLATE SOUFFLES WITH CREAMY CARAMEL SAUCE

Steps:

• Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
• Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.
• In another large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
• Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Soufflés may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap.
• Preheat oven to 375°F.
• Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.
• Top soufflés with sauce and serve immediately.

CHOCOLATE SOUFFLé CAKE WITH ORANGE CARAMEL SAUCE

Steps:

• Make cake:
• Put a small roasting pan filled halfway with hot water in bottom third of oven (to provide moisture during baking), then preheat oven to 325°F. Butter a 10-inch springform pan and line bottom with a round of parchment or wax paper. Butter paper.
• Melt butter and chocolate together in a heavy saucepan over low heat, stirring, then remove from heat. Beat together yolks, 1/3 cup sugar, and 1/2 teaspoon salt in a large bowl with an electric mixer until thick and pale, and ribbons form when beater is lifted, about 6 minutes. Beat whites at medium speed with cleaned beaters in another large bowl until they just hold soft peaks. Gradually add 1/3 cup sugar, beating until whites just hold stiff peaks. Stir warm chocolate mixture into yolk mixture until combined well. Stir one fourth of egg whites into chocolate mixture to lighten, then fold in remaining egg whites gently but thoroughly.
• Pour batter into springform pan and bake in middle of oven (do not place springform pan in pan of hot water) until a tester inserted in center comes out with crumbs adhering, about 1 hour (a crust will form and crack on top of cake as it bakes). Transfer to a rack and cool 10 minutes (cake will "deflate" as it cools). Run a thin knife carefully around edge of cake, then remove side of pan. Cool cake on bottom of pan 30 minutes, then invert onto another rack or plate. Remove bottom of pan, then carefully peel off parchment. Invert cake onto a serving plate.
• Make sauce while cake bakes:
• Remove zest from 2 oranges and trim any white pith from zest. Cut zest into enough very thin strips to measure 1/4 cup. Squeeze juice from 3 oranges and strain through a fine sieve. Measure out 1 cup juice.
• Cook remaining 1/2 cup sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add zest and cook, stirring, until fragrant, about 15 seconds. Tilt pan and carefully pour in juice (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, then cool sauce.
• Serve cake with orange sauce.