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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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