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I made, recently, the Chocolate Soufflé Cake from Alice Medrich's Chocolate & the Art of Low-Fat Desserts.
Ah! it rocked! Delicious!
Now, I am hosting my delightful mother-in-law to lunch this Saturday, for Mother's Day, and I would like, among other things, to serve cake.
However, she's not really much of a dark dark chocolate fiend, SO... I had this notion... what if I made the chocolate soufflé cake, but made it with WHITE chocolate instead, and served it with, say, fresh strawberries, and a bit of fresh mint from my garden, and maybe something of a strawberry sauce?
My dilemma: the recipe includes ½ cup cocoa. I'm not sure what, if anything, I could use instead, or if it would even work. More regular flour? A soft, "gooey" flour, oat perhaps? Or even - this crossed my mind -- something arcane like pure soy protein, which I put into quite a lot of my baking, and which I think might have similar cocoa-ish properties?
THE RECIPE:
1 oz almonds
3 T all-purpose flour
3 oz semisweet chocolate
½ cup Dutch cocoa
½ cup sugar
½ cup boiling water
2 egg yolks
1 T liqueur
4 egg whites
¼ tsp cream of tartar
¼ cup sugar
The almonds are ground with the flour. The chocolate gets minced in a processor, then mixed with cocoa and sugar, then melted together with the boiling water. Egg yolks and liqueur whisked in, then almond-flour mix. Beat egg whites to peaks, fold into batter, bake. It rises, then collapses in a lovely crunchy-on-top squishy-in-the-middle way.
Suggestions?
Much appreciated,
CR
Ah! it rocked! Delicious!
Now, I am hosting my delightful mother-in-law to lunch this Saturday, for Mother's Day, and I would like, among other things, to serve cake.
However, she's not really much of a dark dark chocolate fiend, SO... I had this notion... what if I made the chocolate soufflé cake, but made it with WHITE chocolate instead, and served it with, say, fresh strawberries, and a bit of fresh mint from my garden, and maybe something of a strawberry sauce?
My dilemma: the recipe includes ½ cup cocoa. I'm not sure what, if anything, I could use instead, or if it would even work. More regular flour? A soft, "gooey" flour, oat perhaps? Or even - this crossed my mind -- something arcane like pure soy protein, which I put into quite a lot of my baking, and which I think might have similar cocoa-ish properties?
THE RECIPE:
1 oz almonds
3 T all-purpose flour
3 oz semisweet chocolate
½ cup Dutch cocoa
½ cup sugar
½ cup boiling water
2 egg yolks
1 T liqueur
4 egg whites
¼ tsp cream of tartar
¼ cup sugar
The almonds are ground with the flour. The chocolate gets minced in a processor, then mixed with cocoa and sugar, then melted together with the boiling water. Egg yolks and liqueur whisked in, then almond-flour mix. Beat egg whites to peaks, fold into batter, bake. It rises, then collapses in a lovely crunchy-on-top squishy-in-the-middle way.
Suggestions?
Much appreciated,
CR