American restaurants made popular these rich individual cakes that ooze with chocolate when you cut into it. This recipe lets you recreate this decadent dessert at home.
It seems there are two kinds of chocoholics: those who seek out any morsel that is dark and sweet--whether from the supermarket check-out lane or even a convenience store--and those who prefer their chocolate to come from only the best chocolate makers. Brussels-based Godiva Chocolatier has been a preferred brand among Americans even since it appeared in stores in 1966. Its decorative shaped confections can be found in fine department stores and the company's own 175 specialty shops, perfectly packaged in gold boxes similar to jewelry boxes. Did you know that this 71-year-old company is the exclusive chocolate provider to the Belgian Royal Court and that its chocolates can sell for as much as $31 a pound?
Even if you're not a die-hard chocoholic, our recipe for this week is sure to tempt even those who crave a rich dessert. These individual Chocolate Souffle Cakes contain a gooey chocolate center that oozes out when you cut into them. They're a sweet ending to any meal.
Chocolate Souffle Cakes
Makes 4 Cakes
1 stick (1/2 cup) unsalted butter, plus more for custard cups
1 tablespoon flour, plus more for dusting
6 ounces semisweet chocolate, chopped
3 large eggs
3 large egg yolks
1/2 cup sugar
Confectioners' sugar
Vanilla ice cream, for serving
Mocha Cream, (recipe follows)
Chocolate spiral garnishes (recipe follows)
Fresh raspberries, for serving (optional)
Butter and flour four glass custard cups and set aside. Preheat the oven to 450 degrees. Melt the 1 stick of butter and chocolate together in a double boiler until the chocolate is completely melted.
In an electric mixer, beat the whole eggs, egg yolks and sugar together until light and fluffy. Add the melted chocolate to the batter in the mixer bowl; mix until thoroughly combined. Beat in the 1 tablespoon of flour until just combined.
Divide the batter evenly among the prepared custard cups. Place the custard cups on a baking sheet and bake until the edges of the cakes have set but the centers are soft, 6 to 7 minutes. Remove the custard cups from the oven and immediately invert them onto a large cake plate. Let the cakes cool for 1 minute. Unmold each cake from the custard cup; the cakes should fall out onto the plate. Serve each cake with a scoop of vanilla ice cream, a dusting of confectioners' sugar and a dollop of Mocha Cream. Top with Chocolate Spirals and fresh raspberries, if desired.
Mocha Cream
1 teaspoon instant espresso powder
1/2 cup cold heavy cream
2 tablespoons confectioners' sugar
1 teaspoon unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
In a small bowl, stir the espresso powder into 1 teaspoon of hot water until the powder is dissolved.
In the chilled bowl of an electric mixer, beat the heavy cream with the confectioner's sugar, cocoa powder, vanilla and espresso mixture on medium-high speed until soft peaks form. Serve with the Chocolate Souffle Cakes above.
Chocolate Spirals
6 ounces semisweet chocolate
1 tablespoon vegetable shortening
In a small saucepan, melt the chocolate with the shortening over low heat; cool the mixture slightly.
Place the mixture in a plastic bag; snip a small hole in one corner of the bag. Pipe spiral shapes onto a baking sheet lined with waxed paper. Let the designs stand until they harden; peel the garnishes from the waxed paper and serve with the Chocolate Souffle Cakes above. For best results, do not chill these chocolate garnishes.
