Chocolate Creme Fraiche Souffle Cake
From brazentart 16 years agoIngredients
- 1/2 Cup (2 oz) cake flour shopping list
- 1/4 Cup (1 oz) cocoa powder (I am partial to Scharffen Berger and Cocoa Barry) shopping list
- 1/2 tsp. baking powder shopping list
- 1/8 tsp. baking soda shopping list
- pinch salt shopping list
- 1/4 Cup (2oz) butter, at room temp. shopping list
- 1/4 Cup (1.75 oz) sugar shopping list
- 1 egg, at room temp shopping list
- Seeds from 1/2 vanilla bean or 1/2 tsp. vanilla extract shopping list
- 1/3 Cup (2.67 oz) creme fraiche shopping list
- 2 egg whites shopping list
- 1/8 tsp cream of tartar (or vinegar or lemon juice or a pinch of salt) shopping list
- 1/4 Cup (1.75 oz) sugar shopping list
- 1/4 Cup (1 oz) powdered sugar for garnish shopping list
How to make it
- Preheat oven to 350 degrees.
- Grease and flour a 6-inch round cake pan.
- Sift the dry ingredients together.
- Beat butter until light and creamy.
- Add sugar and continue beating until fluffy.
- Add in egg and vanilla and beat until well blended.
- Mix in half of flour mixture on low speed.
- Mix in creme fraiche.
- Add the rest of the flour and mix until just combined.
- Whip the egg whites until very foamy.
- Add cream of tartar (or acid of your choice) and whip to soft peaks.
- Gradually add the sugar and whip until stiff and shiny.
- 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.
- Fold in remaining whites.
- Pour into prepared pan and bake for 25 to 30 minutes (this cake will pass the toothpick test when it's done).
- Cool in pan 5 minutes.
- Remove from pan and cool on rack.
- Dust with powdered sugar.
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