Best Scharffen Bergerchocolate SoufflÉ Cake With Salted Caramel Recipes
THAT CHOCOLATE CAKE
This recipe is from the book The Essence of Chocolate, Recipes for Baking and Cooking with Fine Chocolate (Hyperion, 2006), the story of SCHARFFEN BERGER chocolate. The introductory notes say, "If you could only have one recipe for chocolate cake, this would be the one." With a recommendation like that, how could we not share it with you?
Provided by Food Network
Yield 9 servings
Number Of Ingredients 16
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.
SCHARFFEN BERGER FLOURLESS CHOCOLATE CAKE
This cake recipe was on a bar of Scharffen Berger Chocolate that I bought. The price of the bar was worth it to get this great recipe.
Provided by Marsha Gardner
Categories Cakes
Time 35m
Number Of Ingredients 5
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.
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