Chocolate Pudding Souffle Cake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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CHOCOLATE PUDDING SOUFFLÉ CAKE RECIPE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bateman Estate in Quitman, Texas in 1987. Ingredients:
1/4 cup unsalted butter |
3 ounces unsweetened chocolate |
1/2 cup cake flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
6 eggs |
pudding |
1/2 cup granulated sugar |
2 tablespoons cornstarch |
2-1/2 cups heavy cream |
5 egg yolks |
8 ounces semisweet chocolate |
1 cup granulated sugar |
1/4 teaspoon cream of tartar |
2 teaspoons vanilla |
Directions:
1. Preheat oven to 375 then grease a spring form pan.
2. Melt butter and chocolate in top of double boiler over simmering not boiling water.
3. Stir until smooth then set aside.
4. Mix flour, baking powder and salt in small bowl.
5. Separate 3 eggs and place yolks in large bowl and reserve whites.
6. Add 3 whole eggs and 3/4 cup sugar to yolks then beat at high speed 3 minutes.
7. Beat in chocolate mixture at low speed then beat in flour mixture just until blended.
8. Using clean beaters and a clean medium bowl beat egg whites until frothy.
9. Add cream of tartar and beat until soft peaks form.
10. Beat in remaining 1/4 cup sugar until stiff but not dry peaks form.
11. Stir one third of the whites into chocolate mixture until blended then fold in remaining whites.
12. Scrape into the prepared pan smoothing top then bake 50 minutes and transfer to rack to cool.
13. Refrigerate until firm and prepare pudding.
14. Whisk together sugar and cornstarch in medium heavy saucepan then whisk in cream.
15. Bring to simmering over medium low heat stirring constantly.
16. Gradually whisk some of the cream mixture into egg yolks.
17. Scrape yolk mixture back into saucepan then cook over very low heat for 5 minutes.
18. Be careful not to boil then remove saucepan from heat.
19. Stir in chocolate and vanilla until melted and smooth.
20. Scrape pudding into a bowl then place plastic wrap directly on the surface.
21. Refrigerate until cold and thickened at least 2 hours.
22. To assemble remove sides of pan from cake.
23. Using a serrated knife cut cake horizontally into 3 equal layers.
24. Place 1 layer on serving plate and spread top with 3/4 cup pudding.
25. Repeat with remaining cake layers and pudding then cover sides with pudding.
26. Refrigerate cake until pudding is set.
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