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Chocolate-Chunk Souffle Cakes

Chocolate-Chunk Souffle Cakes


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Ingredients

  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 6 tablespoons (3/4 stick) unsalted butter
  • 4 ounces bittersweet (not unsweetened) or semisweet chocolate, cut into 8 pieces total

Recipe Preparation

  • Preheat oven to 375°F. Butter and flour eight 3/4-cup soufflé dishes. Stir 8 ounces chopped chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Pour into large bowl. Whisk in yolks. Set chocolate mixture aside.

  • Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 236°F swirling pan occasionally, about 5 minutes.

  • Meanwhile, beat egg whites in another large bowl to soft peaks.

  • Gradually beat boiling syrup into whites in slow steady stream. Continue beating until stiff, about 3 minutes. Fold whites into chocolate mixture in 3 additions. Divide soufflé mixture among prepared dishes. Place 1 chocolate chunk in center of each, pressing to submerge. DO AHEAD Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.

  • Bake soufflés until slightly puffed and softly set, about 15 minutes. Serve immediately.

Reviews Section

5 Cake Recipes with Unexpected Ingredients

These cake recipes made us do a double take! We were surprised by the unusual main ingredients, and think you will be, too! However, each of those unexpected ingredients adds something unique and wonderful to the cakes, which is why we were inspired to share them with you.

The super special ingredient that makes these cupcakes so unique is sweet potato! Using sweet potato for the base of these cakes gives them a warm, inviting flavor. They’re also perfectly moist, which is perfect for the texture of the cake. Sweet potatoes are a good source of B-complex vitamins, iron and magnesium, so feel free to indulge a little in this treat. You can also add raisins to the batter for extra texture, sweetness and nutrition.

This recipe for decadent chocolate cake on Mel’s family-friendly blog definitely took us by surprise. If you tasted this cake without seeing the recipe, you’d never guess that the base ingredient is actually one of our favorite superfoods: quinoa ! That’s right. This cake is super moist, delicious, and chocolate-y, and actually made with cooked quinoa. You can’t even taste the quinoa which is combined with unsweetened cacao powder and other cake ingredients.

These black bean lava cakes from Davida’s blog, The Healthy Maven, are incredibly rich, nourishing cakes, with a gooey chocolate center. It’s everything you love about chocolate lava cakes, but made with all natural ingredients. We love that these gorgeous little cakes are made with black beans , so they’re secretly rich in protein, fiber and iron. The recipe also calls for other healthy ingredients like almond meal and ground flaxseed . It’s simply healthy chocolate deliciousness! What more can you ask for?

You may have begun to notice a trend of chocolate recipes in this list, but who doesn’t love chocolate? Next up is another chocolate treat to delight the senses. This unique creation is a vegan chocolate avocado cake from Joy of Joy The Baker. We love that her recipe incorporates healthy fats from fresh avocados and almond oil . The avocado makes the cake perfectly moist and dense, which is just what you want in a cake. The best part is the recipe is so easy and straightforward. Also, for those that are curious, it doesn’t actually taste like avocado!

All you soufflé lovers will adore this recipe for chocolate beet cakes. They’re a gluten-free treat that uses a combination of fresh beets and almond flour for the base. The beet flavor goes undetected and the semisweet chocolate is what really stands out in this recipe. The beets do however give these little cakes their incredible soufflé-like quality. The end result is a delicious fudgy chocolate treat that is suitable for gluten-free diets!


Recipe and Tips: Fourth of July Chocolate Chunk Brownies

Brownies are as American as apple pie and if I had my way they’d be our national cookie. I always bake a batch for the Fourth of July. The first published brownie recipe using melted chocolate in the batter appeared in 1906, so the cookie is over 100 years old.

Brownies are one of the easiest cookies to make because the batter, in most recipes, is put together in a saucepan.

The recipe here calls for unsweetened chocolate in the batter and semi- or bittersweet chocolate chunks added at the end. The chunks stay intact and make a delicious contrast with the moist and fudgy batter.

This recipe, unlike most for brownies, has baking powder. Why, you may ask, when eggs do the leavening? The baking powder helps expand the air bubbles created during the whisking of the batter. During baking the brownies rise a bit more than with the eggs alone and after cooling and settling, their texture takes on an especially chewy quality.

For best results, bake these a day ahead of time. When completely cool, cover the pan tightly with aluminum foil and let it stand at room temperature. Serve them on Independence Day, or whenever the next day happens to be!


Our 9 Favorite Flourless Baking Recipes

Doesn’t matter if it’s for health, religious reasons, or you just have a taste for something rich, moist, sweet, and concentrated, but sooner or later you’ll need a really great flourless dessert recipe. Behold, 9 of the best!

1. Gluten-Free Peanut Butter Chocolate Chunk Cookies

In our gluten-free (and totally flourless) recipe, the flavors are extra-concentrated, yielding crisp-chewy cookies that come across as anything but deprived. Get our Gluten-Free Peanut Butter Chocolate Chunk Cookies recipe.

2. Our #1 Favorite Chocolate (Flourless) Cake

This recipe, originally from New York City’s Chanterelle restaurant, was published as Fallen Chocolate Souffle Cake in Gourmet in the eighties, before flourless became all the rage. It’s rich, but at the same time light as a souffle. Get Our #1 Favorite Chocolate (Flourless) Cake recipe.

3. Flourless Chocolate Cookies

These dense, chewy cookies have neither butter nor flour but deliver an intense chocolaty richness. Optional: Roll cookies in sugar before baking. Get Food.com’s Flourless Chocolate Cookies recipe.

4. Flourless Mango Cake

“Choose your loveliest, sweetest, most perfumed mango for this moist, flourless cake to get the best flavor,” writes Viviane of Chocolate Chilli Mango. “The banana adds extra sweetness without being sickly and it doesn’t overpower the mango. Get Chocolate Chilli Mango’s Flourless Mango Cake recipe.

5. Chocolate Chip Pumpkin Mug Cake

A bit of coconut flour is the secret ingredient in this luscious single-serving treat that also includes spices, honey, canned pumpkin, an egg white, and chocolate chips. Get Running With Spoons’ Chocolate Chip Pumpkin Mug Cake recipe.

6. Flourless Poppy Seed Cake

Chocolate & Zucchini’s Clotilde Dusoulier calls this a “marvelously aromatic cake, fine-crumbed and moist, its every bite sparking an explosion of poppy seeds beneath [your] teeth.” Get Chocolate & Zucchini’s Flourless Poppy Seed Cake recipe.

7. Flourless Tangelo Cake

Almond flour and fresh, fragrant, organic tangelo citrus give this torte an irresistible flavor. A tangelo and honey soaking syrup make it beautifully moist. Get Natural Noshing’s Flourless Tangelo Cake recipe.

8. Flourless Chocolate Cake

Fat Girl Trapped In a Skinny Body

A luscious, dense, moist flourless chocolate cake recipe with a twist: a Kit Kat band around the sides, with whipped cream on top. It’s a perfect celebration cake! Get the Flourless Chocolate Cake recipe.

9. Flourless Orange Cake

This rich, moist, aromatic cake has five ingredients: oranges, almond meal, agave nectar, eggs, and gluten-free baking powder. Cool. Get The Blender Girl’s Flourless Orange Cake recipe.


Easy Chocolate Souffle for Two Recipe

I'm not sure why or how, but for some reason I recently decided that I needed to try a chocolate souffle. Maybe I glanced at a photo of a souffle on Pinterest? I don't know what it was. But out of the clear blue, the craving hit me.

To be honest… I didn't even know what a chocolate souffle was. I had a vague, fuzzy idea that it was probably kind of like a chocolate lava cake. But fancier?

So I did a little research…

As it turns out, chocolate souffle is like a chocolate lava cake in that it is a chocolate cake frequently served in a single serving size and has a fancy reputation.

Otherwise, there actually are a couple of notable differences:

1. A souffle is light, airy, and fluffy. So much so that it actually deflates a few minutes after baking. A chocolate lava cake is usually quite dense and holds the same shape even after it's cooled.

2. A souffle is baked all the way through. A chocolate lava cake is not, which is where that hot fudge-y center comes from!

Now, there are fancier ways to make a souffle than the route I took. Most recipes will suggest using an actual ramekin (as opposed to a mason jar), and many of them will even recommend using souffle baking sleeves or parchment paper to give that nice, neat, tall look that souffles are famous for having.

But…. I was a little lazy. And I was curious to see if I could make these a little less fancy and a little more realistic. Turns out, it's no big deal to take the less-fancy route. Sure, I had a little overflow that a parchment sleeve could have prevented– but it wasn't a big deal, and I really think I could have just used a larger jar and been just fine.

The still turned out wonderfully fluffy and delicate and perfectly chocolate.


13. Muffins

Dark Chocolate Chunk-Cherry Muffins Photo: Steve Legato

"The addition of fresh sour cherries takes this already excellent chocolate muffin to the level of magic," Brian Nicholson and Sarah Huck say. "The fruit creates soft pockets that zing against the dark chocolate crumb and toothy chocolate chunks. You could dress them up with a scoop of ice cream for dessert."


Easy Chocolate Chunk Caramel Brownies

I probably have a few more guilty pleasures than most! Among my many are wearing pj’s all day, piling heaps of fluffy freshly grated Parmesan on a big bowl of pasta, and crawling into a clean, crisp white bed with a good book. My biggest guilty please, by far, is savoring scrumptious chocolate! Even better when it’s tucked into a brownie with ooey-gooey caramel sauce made from chewy candies. How easy is that?

To make these mouthwatering brownies, I just used a chocolate chunk boxed mix. If you prefer to make the brownie from scratch, here are recipes for my Best Cocoa Brownies and Gluten-Free Fudgy Pecan Brownies.

Whatever you use, start out by baking half the brownie batter first. Make your caramel sauce with candies and heavy cream, spread it on top, then layer on the remaining brownie batter, and bake!

These devilishly delish caramel brownies are definitely my newest guilty pleasure, and once you try them they’ll be yours, too! They’re SO easy and absolutely the best dessert to come out of my oven lately.

Toss some chopped pecans on top before baking for a truly amazing turtle brownie, or sprinkle a little salt into the caramel sauce for a sweet-salty twist!


Chocolate Chunk Buckwheat Cookies

Cooking with American heirloom products expands your kitchen repertoire, begin with Chocolate Chunk Buckwheat Cookies, the newest little jewel from the kitchen.

No need to say that these cookies are gluten-free and made with the heirloom seed buckwheat, upon tasting these cookies, none of that really matters. It’s tough to find a really great gluten-free cookie, one that tastes just like a really good cookie. This cookie fits the bill.

The story goes I actually have been aware to curtail using white flour since the hippie 70’s. The word was out that refined products were not cool. The local health food store (yup, that was what we called it) stocked buckwheat flour and it was easily available. We all know about blinis, but buckwheat pancakes (just big blinis) were my first entree to cooking with buckwheat. I love extra-thin pancakes with crispy edges like here.

Recently a friend told me about Anson Mills (not sponsored), I ordered a sample of 5 of their products – wow, there really is a taste difference in these heritage varieties. These cookies are made using a large-groat Japanese heirloom variety—planted at Carolina mountain farms. It is not a grain, but a seed, with mineral, green tea flavors. Check out my other recipes using Anson products Creamy Mushrooms & Grits and Carolina Gold Rice Porridge – delish.

Buckwheat was the next product to sample and since cookies were calling my name, what about a Chocolate Chunk Buckwheat Cookie? Seemed like a good idea. There are quite a few buckwheat cookies out there…but I had what I wanted in mind. Crispy edges with a soft, rich chewy center, and lots of dark gooey chocolate, just like my favorite chocolate chunk cookie. I set to adapt various recipes to construct my perfect cookie.

What I came up with is a cookie with fits the bill. They are easy to mix by hand. The dough just needs a quick chill in the fridge to firm up to scoop into the perfectly giant rounded cookies. I use a 3 tablespoon stainless steel scoop (same as for Susie’s Giant Oatmeal Cookies). We know a touch of sea salt makes even sweets sing. Rather a short bake, about 11 minutes, will produce crispy edges with a soft middle.

Add this heritage flour to your collection and new little jewel Chocolate Chunk Buckwheat Cookies.


Our 9 Favorite Flourless Baking Recipes

Doesn’t matter if it’s for health, religious reasons, or you just have a taste for something rich, moist, sweet, and concentrated, but sooner or later you’ll need a really great flourless dessert recipe. Behold, 9 of the best!

1. Gluten-Free Peanut Butter Chocolate Chunk Cookies

In our gluten-free (and totally flourless) recipe, the flavors are extra-concentrated, yielding crisp-chewy cookies that come across as anything but deprived. Get our Gluten-Free Peanut Butter Chocolate Chunk Cookies recipe.

2. Our #1 Favorite Chocolate (Flourless) Cake

This recipe, originally from New York City’s Chanterelle restaurant, was published as Fallen Chocolate Souffle Cake in Gourmet in the eighties, before flourless became all the rage. It’s rich, but at the same time light as a souffle. Get Our #1 Favorite Chocolate (Flourless) Cake recipe.

3. Flourless Chocolate Cookies

These dense, chewy cookies have neither butter nor flour but deliver an intense chocolaty richness. Optional: Roll cookies in sugar before baking. Get Food.com’s Flourless Chocolate Cookies recipe.

4. Flourless Mango Cake

“Choose your loveliest, sweetest, most perfumed mango for this moist, flourless cake to get the best flavor,” writes Viviane of Chocolate Chilli Mango. “The banana adds extra sweetness without being sickly and it doesn’t overpower the mango. Get Chocolate Chilli Mango’s Flourless Mango Cake recipe.

5. Chocolate Chip Pumpkin Mug Cake

A bit of coconut flour is the secret ingredient in this luscious single-serving treat that also includes spices, honey, canned pumpkin, an egg white, and chocolate chips. Get Running With Spoons’ Chocolate Chip Pumpkin Mug Cake recipe.

6. Flourless Poppy Seed Cake

Chocolate & Zucchini’s Clotilde Dusoulier calls this a “marvelously aromatic cake, fine-crumbed and moist, its every bite sparking an explosion of poppy seeds beneath [your] teeth.” Get Chocolate & Zucchini’s Flourless Poppy Seed Cake recipe.

7. Flourless Tangelo Cake

Almond flour and fresh, fragrant, organic tangelo citrus give this torte an irresistible flavor. A tangelo and honey soaking syrup make it beautifully moist. Get Natural Noshing’s Flourless Tangelo Cake recipe.

8. Flourless Chocolate Cake

Fat Girl Trapped In a Skinny Body

A luscious, dense, moist flourless chocolate cake recipe with a twist: a Kit Kat band around the sides, with whipped cream on top. It’s a perfect celebration cake! Get the Flourless Chocolate Cake recipe.

9. Flourless Orange Cake

This rich, moist, aromatic cake has five ingredients: oranges, almond meal, agave nectar, eggs, and gluten-free baking powder. Cool. Get The Blender Girl’s Flourless Orange Cake recipe.


PUMPKIN PIE CHOCOLATE CHUNK CAKES

Ingredients: (Cakes)
1 IP butterscotch pudding mix, dry
1 IP chocolate chip pancake mix, dry
1 tsp. baking powder
1 tsp. Splenda
1/3 C. liquid egg whites
2 tsp. olive oil
1 tsp. *Pumpkin Pie Flavor Fountain (or ½ tsp. pumpkin pie spice)
2 T. water
1 T. Walden Farms pancake syrup
1 T. Walden Farms caramel syrup

Ingredients: (Whipped Cream)
2 – 3 T. Walden Farms marshmallow dip
¼ – ½ tsp. cinnamon
½ tsp. *pecan flavor (extract), optional

Directions (Cakes):
1. Preheat oven to 350.
2. In a medium bowl, mix together the dry ingredients.
3. Add liquid ingredients stir to mix.
4. Spray a regular size muffin tin with cooking spray and add batter making 6 muffins or, using the Nordic Ware Pumpkin Patch pan make 4 muffins.
5. Bake 10 minutes if using a regular size muffin tin bake 12 minutes if using the Nordic Ware Pumpkin Patch pan.

Directions (Whipped Cream):
1. In a small bowl, add all ingredients. Whip with a fork until light, smooth and creamy.

To serve cakes: Place a dollop of the whipped topping on a plate and spread out, set cake(s) on top and serve. You may also frost the top of the cooled cakes as an alternative serving option.

Servings: 6 regular size muffin cakes = 2 unrestricted 3 regular size muffin cakes = 1 unrestricted OR 4 Pumpkin Patch Cakes = 2 unrestricted 2 Pumpkin Patch Cakes = 1 unrestricted



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