|By lona on Friday, August 03, 2001 - 12:54 am: Edit|
can any one help with a recipe for making baked chocolate souffle that has a liquid chocolate center when you eat it .how do you get the chocolate souce inside without cutting the top after baking?
|By ChefSpike on Tuesday, August 07, 2001 - 08:31 pm: Edit|
Lona, I think your thinking or heard of two different desserts.
One is a souffle" and one is choc. molten cake( with no cake flour), the inside stays liquid and the outside gets baked. As far as I know all souffle's get baked all the way through.
|By Yankee on Wednesday, August 08, 2001 - 02:04 pm: Edit|
Chef Spike is right. There are a million recipies out there for these types of desserts.
A traditional souffle has a very moist center once it is baked. But, souffles are a bit different than what you are looking for, which I think is a flourless cake.
Some people prepare a flourless type cake, then drop a ball of frozen ganache in the center before baking. So, when the cake is cut into, the ganache has melted and turned into a sauce after it has been baked.
The type we used to make we would freeze the batter in a small mold, then bake in a hot convection oven. The outside of the cake would puff up like a souffle, but the center would remain very soft and runny.
Try searching for "liquid center chocolate cake," and I'm sure you will find a recipe that will work for you.