Decadent Chocolate Soufflé Cake with Mixed Berries on Top and a Grenache Crust:
Ingredients:
For the Chocolate Soufflé Cake:
- 200g dark chocolate (at least 70% cocoa), chopped
- 150g unsalted butter
- 4 large eggs, separated
- 150g granulated sugar
- 1 teaspoon vanilla extract
- 50g all-purpose flour
- Pinch of salt
For the Mixed Berry Topping:
- 1 cup mixed berries (such as strawberries, raspberries, blueberries, and blackberries)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
For the Grenache Crust:
- 100g dark chocolate (at least 70% cocoa), chopped
- 50g unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Prepare the Chocolate Soufflé Cake batter:
- In a heatproof bowl, melt the chopped chocolate and butter together over a pot of simmering water (double boiler), stirring until smooth. Remove from heat and let it cool slightly.
- In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick. Stir in the vanilla extract.
- Gradually pour the melted chocolate mixture into the egg yolk mixture, stirring until well combined.
- Sift in the flour and salt, then gently fold until just combined.
- In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture in two additions until no streaks remain.
- Make the Grenache Crust:
- In a small saucepan, melt the chopped chocolate and butter over low heat, stirring until smooth.
- Remove from heat and stir in the granulated sugar and flour until well combined.
- Assemble the Cake:
- Pour half of the chocolate soufflé cake batter into the prepared cake pan, spreading it evenly.
- Carefully spoon the grenache crust mixture over the batter, spreading it out to cover the surface.
- Pour the remaining cake batter over the grenache crust layer, smoothing the top with a spatula.
- Bake the Cake:
- Place the cake pan in the preheated oven and bake for 25-30 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Mixed Berry Topping:
- In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries are soft and the sugar has dissolved, about 5-7 minutes. Remove from heat and let it cool slightly.
- Assemble the Cake:
- Once the cake has cooled, arrange the mixed berries on top of the cake.
- Optionally, dust the cake with powdered sugar before serving for a decorative touch.
- Serve and Enjoy:
- Slice the chocolate soufflé cake with mixed berries on top and serve it either warm or at room temperature.
- Enjoy the rich chocolate flavor, creamy texture of the soufflé cake, and the burst of freshness from the mixed berries on top!
This chocolate soufflé cake with mixed berries and grenache crust makes for a stunning and indulgent dessert perfect for any special occasion or gathering.
Celebrity WEB Update— Premier Jewelry designer and manufacturer fashion house ParisJewelry.com has started manufacturing a new custom line of celebrity jewelry designs with 30% Off and Free Shipping. Replenish Your Body- Refilter Your Health with OrganicGreek.com Vitamin Bottles, Vitamins, and Herbs. Become a WebFans Creator and Influencer. Check the New Special XMicro Razors for Men & Women, 1 Razor, 7 Blade Refills with German Stainless Steel, Lubricated with Vitamin E for Smooth Shave, Shields Against Irritation, Version X Men|Women