Western Living - - FOOD / A VERY MODERN HOLIDAY -

This in­tense choco­late cake is the per­fect can­vas on which to show­case any va­ri­ety of top­pings. How­ever, paired with a cloud of parme­san cream and crisp parme­san tu­iles, you’ll have an un­ex­pected sweet and salty end­ing to your meal. 12 oz bit­ter­sweet choco­late, chopped ¾ cup un­salted but­ter, cut into pieces 1½ tsp vanilla ex­tract ¼ tsp salt ¾ cup gran­u­lated sugar, di­vided 6 large eggs, sep­a­rated into yolks and whites,

at room tem­per­a­ture 2 tbsp all-pur­pose flour 2 tbsp raw co­coa pow­der 1¼ cups finely grated parme­san cheese,

di­vided, plus ex­tra for gar­nish 2 tbsp co­coa nibs 1½ cups whip­ping cream 2 tbsp con­fec­tioner’s sugar Pre­heat oven to 350° F. But­ter a 9-inch spring­form pan. Line bot­tom with a round of parch­ment pa­per and but­ter pa­per. Set aside. To make choco­late souf­flé cake, start by plac­ing choco­late and but­ter in a heat­proof bowl and melt over a dou­ble boiler un­til smooth. Set aside un­til mix­ture has cooled to room tem­per­a­ture. Whisk in vanilla, salt and 6 tbsp sugar un­til com­bined. Whisk in egg yolks, one at a time, un­til well in­cor­po­rated. Whisk in flour and co­coa pow­der. In a stand mixer fit­ted with a whisk at­tach­ment, whisk egg whites at medium speed un­til they hold soft peaks. With mixer run­ning, add re­main­ing 6 tbsp sugar one ta­ble­spoon at a time, mix­ing at least 30 sec­onds be­tween ad­di­tions. In­crease mixer speed to medium high and whip whites un­til glossy and they hold stiff peaks. Whisk a quar­ter of egg white mix­ture into choco­late mix­ture. With a rub­ber spat­ula, fold in re­main­ing egg whites un­til no white streaks re­main. Pour into pre­pared spring­form pan and gen­tly spread into an even layer. Bake un­til top is puffed and cake is pulling away from the sides of the pan (about 35 to 40 min­utes). Trans­fer to a wire rack and let cake cool com­pletely in pan to room tem­per­a­ture. Cake will col­lapse in the cen­tre and crack as it cools. For parme­san tu­iles, line two large bak­ing trays with parch­ment pa­per. With 1 cup parme­san cheese, form ta­ble­spoons of cheese into thin cir­cles (or what­ever shape you fancy) onto parch­ment, leav­ing about 2 inches be­tween piles. Sprin­kle cheese piles with co­coa nibs. One bak­ing tray at a time, bake un­til cheese is golden brown and lacy, about 5 to 10 min­utes. Keep an eye on tu­iles, as they can burn eas­ily. Let cheese tu­iles cool on bak­ing tray. When ready to serve, whip cream and con­fec­tioner’s sugar to stiff peaks be­fore fold­ing in re­main­ing ¼ cup parme­san cheese. Un­mould cake and place on a serv­ing plate. Mound whipped cream mix­ture in cen­tre of cake and gar­nish with shards of parme­san co­coa tu­iles and an ex­tra sprin­kling of grated parme­san cheese if de­sired. Serve im­me­di­ately. Serves 12.

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