Watch Chef Michael Montgomery on YouTube!
CSR’s very own, Chef Michael Montgomery is the new star of a video series for the Daily Camera. Each week he’ll work his culinary magic to show you tips and tricks for making a special dish of the week. This week, he’s whipping up a fabulous Flourless Chocolate Soufflé Cake. Psst… this would be a great recipe to make for your sweetie for Valentine’s Day. Follow along as Chef Michael teaches you how to whip, fold, and temper eggs to make this delectable dessert. And, as a bonus we’re sharing the recipe with you.
Flourless Chocolate Cake
Yield: 1 – 8” cake or 10 individual cakes
Ingredients:
11 oz Semisweet chocolate
6 oz Butter, room temperature
6 each Eggs, separated
⅓ cup Sugar
1 oz. Dark rum (Optional: Framboise, Malibu rum, Grand Marnier, orange
juice and orange zest)
Pinch Salt
Method:
- Preheat oven to 325 degrees.
- Melt the chocolate.
- Whisk in the butter; mix until butter is melted.
- Combine yolks and rum and salt. Whisk until combined. Add to the chocolate mixture. Set aside and let sit at room temperature to cool and thicken.
- When ready to bake whip the egg whites until very soft peaks form. Slowly add sugar. Whip whites to firm moist peaks,
- Mix ⅓ of the whites into the chocolate mixture to lighten. Fold in remainder of whites. Note: It will resemble a mousse
- Pour into a sprayed cake ring(s), on a parchment lined sheet pan, and bake for about 25 minutes for a large cake, about 15 for small ones.
- When done, remove from oven, immediately cover with plastic wrap while in pan to avoid a dry crust and to keep center moist. You may need to tuck the edges of the cake back into mold. Keep in plastic for 10 minutes or until ready to serve.
Recipe Variations:
- Add chocolate chips, caramels, raspberries
- Molten Chocolate Center: Chilled ganache in the center of the cake
