SOUFFLE CAKE RECIPES

Steps:

• Heat oven to 300 degrees. Grease a 10-inch springform pan with 1 tablespoon butter, and dust generously with granulated sugar.
• Melt chocolate and butter over simmering water in a double boiler, about 6 to 8 minutes. Remove from heat and set aside to cool.
• In an electric mixer fitted with the whisk attachment, whip yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside.
• In an electric mixer, using a second whisk attachment and bowl, (both should be clean and free of grease) whip egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3 to 4 minutes. Set aside. While egg whites are beating, add the cooled, melted chocolate slowly to the yolk mixture.
• Temper whipped egg whites by mixing in about 1/4 cup of the chocolate mixture. Then gently fold egg whites into the chocolate yolk mixture, working quickly to maintain the volume of egg whites; the mixture will have a slightly marbleized appearance.
• Pour batter into prepared pan, and place on a parchment-lined baking sheet. Bake in oven for 50 to 60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioners' sugar before serving.

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Line the bottom of a 9 inch round cake pan with parchment paper and spray the bottom and the sides of the pan with Nonstick Cooking Spray (to taste).
• In a medium bowl, combine the Milk (1/4 cup), Egg (2), and Vanilla Extract (1 teaspoon), whisk until thoroughly combined. Set aside.
• In a large bowl, mix the Cake Flour (3/4 cup) (plus 2 Tbsp), Granulated Sugar (1/2 cup), Baking Powder (1 teaspoon), and Salt (1/4 teaspoon).
• Using a stand mixer or a hand mixer, on low speed, and add the Butter (1/2 cup) to the flour mixture, one piece at a time, just until you get coarse crumbs, you definitely don’t want to mix it too much.
• Pour in half of the milk mixture and mix on medium speed until light and fluffy, about 1 minute.
• Add the rest of the milk mixture and mix just until combined. Use a rubber spatula to make sure there isn’t any unmixed batter on the sides or bottom of the bowl. Don’t over mix it, or the cake will not be as tender and fluffy.
• Pour the cake batter into the prepared cake pan.
• Bake in the preheated oven for 20-25 minutes, until a toothpick inserted into the center of the cake, comes out clean.
• Let the cake cool in the cake pan for about 5 minutes and then take it out and let it cool completely on a wire rack.
• When the cake is completely cool, cut it in half horizontally.
• Mix the Chocolate Liqueur (1/4 cup) and the Heavy Cream (1/4 cup) in a small cup or bowl.
• Use a 9-inch springform pan to assemble the cake. Line the edges of the springform pan with parchment paper. At this point, make sure that you are ready to assemble the cake because as soon as the soufflé mixture is done, you have to act quickly because the gelatin will start to set.
• In a large bowl, using a paddle attachment of a standing mixer or using a hand mixer, mix the Butter (3/4 cup) until it's light and fluffy.
• Pour in the Sweetened Condensed Milk (3/4 cup) and mix until evenly combined. Set it aside at room temperature.
• Sprinkle the Gelatin Powder (6 tablespoon) over the Water (1/2 cup) in a medium bowl and set aside for about 5 minutes, giving the gelatin a chance to bloom.
• Add the bloomed gelatin mixture to a heavy-bottomed saucepan along with the first half of the Granulated Sugar (1/2 cup).
• On low heat, cook the mixture just until the sugar and gelatin dissolve, but don't boil it. Set it aside to cool slightly.
• In the large bowl of a standing mixer, using a whisk attachment, whisk the whites of the Egg (7) until frothy. Gradually pour in the remaining Granulated Sugar (1/2 cup) then add the Lemon Juice (1 teaspoon) and Vanilla Extract (1 teaspoon).
• Continue mixing and pour in the gelatin mixture in a thin stream, while mixing at low speed.
• Continue mixing at low speed and gradually add the buttercream into the egg whites, a spoonful at a time, and then mix until evenly combined.
• Place the first half of the cake on the bottom of the springform pan.
• Brush the top of the cake layer with chocolate syrup. Immediately pour half of the soufflé mixture over the cake layer and smooth it out, tapping the pan gently on the counter to help the souffle settle around the cake layer.
• Brush the bottom of the second half of the cake layer.
• Place it syrup side down on top of the soufflé layer.
• Brush more chocolate syrup over the top of the cake layer (you may have some syrup left over, or not). Pour in the remaining half of the soufflé over the cake layer and smooth it out, once again tapping the cake pan gently on the counter to help it settle around the cake.
• Place the cake in the refrigerator to cool completely, at least 2 hours. I usually do this overnight.
• To make the chocolate ganache, heat the Heavy Cream (1 cup) in a small saucepan until it starts to simmer. You can also use a microwave.
• Place the Semi-Sweet Chocolate Chips (8 ounce) into a medium bowl with the Salt (1/4 teaspoon). Pour in the hot, simmering heavy cream over the chocolate, and let it stand for about 7-10 minutes.
• Use a whisk to mix it all together until smooth.
• Take the cake out of the refrigerator and remove it from the springform pan. Place the cake on top of a rack and gently remove the parchment paper from the sides of the cake.
• Pour the chocolate ganache over the top of the cake. I like to pick it up and very carefully swirl the cake so that the excess ganache runs down over the sides of the cake, adding more ganache as necessary, and then let it stand for about 5 minutes, just so that the excess chocolate drips off.
• Transfer the cake to a serving plate or cake stand. Refrigerate until the chocolate ganache is set. You can decorate the cake as you wish with berries, nuts, or chocolate shavings.