La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 28)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Chocolate Soufflé Cake
6 – ounces bittersweet or semi-sweet chocolate, broken into chunks
6 – tablespoons unsalted butter, cut into chunks
4 – large eggs at room temperature
2 ⁄
3
– cup sugar
1 – teaspoon vanilla extract
A version of the famous French dessert Reine de Sable, this is an easy, delicious dessert to make and
is wonderful served with crème fraiche and fresh raspberries or with a caramel sauce and vanilla ice
cream. Whisk the egg whites and begin baking the cake just before serving dinner so dessert will be
ready at exactly the right time.
Preheat the electric oven to 350° and place the rack in the middle of the oven. Melt the chocolate and
butter in a small heavy bottomed saucepan on the rear of the plaque. In a large bowl, whisk three egg
yolks with one whole egg and
1 ⁄
3
cup of sugar until smooth. Stir in the melted chocolate and vanilla.
In a medium bowl, beat the three egg whites with an electric mixer until soft peaks form. Add the
remaining
1 ⁄
3
cup of sugar 1 tablespoon at a time, beating well between each addition until the egg
whites are smooth and glossy.
Fold a quarter of the meringue mixture into the chocolate mixture and blend. Add the remaining
meringue and mix gently until there are no white streaks.
Scrape the chocolate soufflé mixture into and un-greased 9" glass pie plate. Bake for 30-35 minutes or
until the soufflé is cracked and no longer wobbles.
Cool slightly (at least a minute) before serving with vanilla ice cream.