QimiQ Recipe Database

Chocolate Soufflé Cake

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QimiQ Benefits

Light, fluffy and moist consistency
Deep freeze stable, frozen soufflé cakes can be regenerated without loss of quality

15

easy

Ingredients for 809 g

100 g QimiQ Cream Base
200 g Cream cheese
45 g Sour cream 10 % fat
33 g Granulated sugar
15 g Corn flour / starch
140 g Dark chocolate (40-60 % cocoa)
12 g Rum
110 g Whole egg(s)
120 g Egg white(s)
33 g Powdered sugar
1 g Salt

Method

1.

Mix the cream cheese, sour cream, QimiQ Sauce Base, granulated sugar and starch and heat to 90°C.

2.

Allow the mixture to cool slightly (80°C). Melt the chocolate in it and finish with the rum.

3.

Add the whole eggs and mix well. Heat at 80°C to bind, whilst stirring continuously.

4.

Whisk the egg whites with the icing sugar and salt until just before soft peak stage. Mix into the cooled chocolate mixture.

5.

Grease the souffle moulds with butter and sprinkle with icing sugar. Pour in the mixture and bake in a water bath at 120°C for approx. 25-30 minutes.