Chocolate Souffle Cakes

I had a chocolate craving over the weekend. So, I decided to bake a Chocolate Soufflé Cake from my latest cookbook addition, BAKING, by James Peterson. All the recipes seems doable and includes step-by-step picture guides for even the novice baker, like me, to succeed. I will attempt to bake more going forward using the recipes from this cookbook. Obviously, I will share my thoughts about the book with you as well, my valued readers!


Recipe adapted from BAKING by James Peterson

Chocolate Souffle Cakes
(Printable Recipe)

Ingredients

Room-temperature butter and unsweetened cocoa powder for coating thew ramekins
1/2 Cup Butter
8oz Bittersweet Chocolate, coarsely chopped
4 Eggs, at room temperature
1/3 Cup Granulated Sugar
3 Tbsp Flour
Confectioner's Sugar for sprinkling

Method

Brush six 5- or 6-ounce ramekins with butter and coat with cocoa powder.

Combine the butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Stir with a whisk or silicone spatula until smooth and melted. Remove from the heat.

Beat the eggs and sugar on high speed with a stand mixer for about 5 minutes or until the ribbon stage: when the beater is lifted, the mixture falls in a wide band onto the surface, forming a figure of eight that stays for 5 seconds before dissolving.

Pour the egg mixture over the chocolate mixture and fold with a rubber spatula while sifting the flour over the mixture. Alternate between adding flour-about one-fourth at a time-and folding until the flour is no longer visible.

Transfer the mixture to the prepared ramekins and smooth the tops. Cover with plastic wrap and freeze for at least 2 hours.

Preheat the oven to 425˚F. Bake the souffle cakes for 17 to 20 minutes, until risen almost by half.

Sprinkle with confectioners' sugar and serve. If you want to unmold the souffle cakes, run a knife around the inside edge of the ramekins. Turn the souffle cakes over onto plates, lift off the ramekins, and sprinkle with confectioners' sugar. Serve warm.