| Collapsed Chocolate Souffle
Cake Lake Austin Spa Resort Appreciated as much for its ethereal, billowy texture as for its flavor, the difficulty of executing a classically French dessert soufflé is not so much in making as in the timing of the presentation. The soufflé must be rushed directly from the oven to the table to display its grandiose height, for as soon as it begins to cool, it begins to shrink. Converging this tiny time window with the completion of the dinner’s entrée is, at best, an uncertain proposition. The dedicated dessert chef must, like the tight rope walker, the high rise window washer, or the buxom middle aged movie starlet, contend with the constant fear of falling. This bane can be made beneficent, however, and its vice turned into virtue, if we allow the soufflé to collapse on purpose. Gravity condenses it to a rich, velvety texture and taste completely unlike, but equally as appealing, as its progenitor. Best of all, you may now serve it at your leisure. 2/3 cup baking cocoa ¼ cup flour 1/3 cup sugar 1/8 teaspoon salt 2/3 cup each: brewed hazelnut decaffeinated coffee and 1% milk 2 tablespoons light butter 2 ounces semisweet chocolate, chopped 2 egg yolks 6 egg whites ¼ cup (or more) sugar Sift the baking cocoa, flour, 1/3 cup sugar and salt into a 2-quart saucepan. Whisk in the coffee and milk. Cook over medium heat until the mixture thickens, stirring constantly. Remove the mixture to a large bowl and whisk in the butter, chocolate and egg yolks. Beat the egg whites in a mixing bowl until soft peaks form. Add the sugar, beating until the whites are thick and glossy. Fold the egg whites into the chocolate mixture. Spray a 9-inch springform pan with nonstick cooking spray, then dust with sugar. Pour in the batter. Bake at 375 degrees for 35 to 40 minutes or until the cake is puffy and set. Remove from the oven to cool and fall before cutting. If desired, serve with fat-free commercial caramel sauce, low-fat frozen vanilla yogurt or a teaspoon of chopped toasted pecans. Serves 12 Nutrients Per Serving: Cal 116 g; Prot 4 g; Carbo 18 g; Fat 4 g; 31% Cal from Fat; Sod 72 mg
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