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Lola's Chocolate Souffle Cake With Cappuccino Cream

Author/Submitted by:
Servings: 1
Categories: Cakes / Chocolate / Desserts

Ingredients:
    Instructions for cakes:
12  oz  High quality bittersweet
    -chocolate, chopped
1  c  Unsalted butter
1/4  c  Coffee liquid concentrate
    -available at a baking
    -supple store
1  c  Sugar
6  lg  Eggs
1/2  c  All-purpose flour
    Cappuccion Cream:
1/2  c  Heavy cream
1  tb  Coffee liquid concentrate
    -available at a baking
    -supple store
2  tb  Sugar syrup

Directions:
Pre-heat oven to 350-degrees. Butter 10 half-cup ramekins. In a double boiler over simmering water, melt chocolate, butter and coffee concentrate. Remove pan from double boiler and allow mixture to cool. In a separate bowl, beat together sugar and eggs until they are combined. Add flour and beat until creamy. Stir in chocolate mixture until well combined and pour into buttered ramekins. Place ramekins on a baking sheet and bake until the tops of the cakes begin to crack. Cool cakes in ramekins. When cooled, run a knife around the edges of the ramekins and invert cakes onto plates. Garnish with cappuccino cream. Cappuccino Cream Instructions: In a heav-bottomed saucepan, simmer all the ingredients for about 5 minutes. Remove to a bowl, and allow mixture to cool to room temperature. Before serving, whish until foamy, and ladle over cakes.


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