Chocolate Creme Fraiche Souffle Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I'll confess, this is not my recipe. I got it out of the LA Times many, many moons ago. I've tweaked the recipe just a tad over the years. This cake is light and the creme fraiche adds a nice tang. It's also a small cake, perfect for just a few people. Read more . You'll find other uses for a 6 pan, I swear! Ingredients:
1/2 cup (2 oz) cake flour |
1/4 cup (1 oz) cocoa powder (i am partial to scharffen berger and cocoa barry) |
1/2 tsp. baking powder |
1/8 tsp. baking soda |
pinch salt |
1/4 cup (2oz) butter, at room temp. |
1/4 cup (1.75 oz) sugar |
1 egg, at room temp |
seeds from 1/2 vanilla bean or 1/2 tsp. vanilla extract |
1/3 cup (2.67 oz) creme fraiche |
2 egg whites |
1/8 tsp cream of tartar (or vinegar or lemon juice or a pinch of salt) |
1/4 cup (1.75 oz) sugar |
1/4 cup (1 oz) powdered sugar for garnish |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 6-inch round cake pan.
3. Sift the dry ingredients together.
4. Beat butter until light and creamy.
5. Add sugar and continue beating until fluffy.
6. Add in egg and vanilla and beat until well blended.
7. Mix in half of flour mixture on low speed.
8. Mix in creme fraiche.
9. Add the rest of the flour and mix until just combined.
10. Whip the egg whites until very foamy.
11. Add cream of tartar (or acid of your choice) and whip to soft peaks.
12. Gradually add the sugar and whip until stiff and shiny.
13. Fold half of whites into batter about 3/4 of the way. That is, it's OK to still see some streaks of egg white. You're going to fold in some more in a minute anyway.
14. Fold in remaining whites.
15. Pour into prepared pan and bake for 25 to 30 minutes (this cake will pass the toothpick test when it's done).
16. Cool in pan 5 minutes.
17. Remove from pan and cool on rack.
18. Dust with powdered sugar.
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