BA recipe-Anyone tried this one?

[cinnabun]

I was just wondering if anyone has tried this recipe and if it were worth attempting it myself.


* Exported from MasterCook *

CHOCOLATE FALLEN SOUFFLE CAKE

Recipe By :Amy Mastrangelo
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz fine-quality bittersweet chocolate (not
unsweetened) -- chopped
1 1/2 sticks unsalted butter -- (3/4 cup) cut into
tablespoon pieces
1 1/2 teaspoons vanilla
1/4 teaspoon salt
3/4 cup sugar
5 large eggs -- separated and at room
temperature for 30 minutes
1/4 cup all-purpose flour
Accompaniment:
ice cream or lightly sweetened whipped
cream

Makes 8 to 10 servings. Active time: 30 min Start to
finish: 3 hr (includes cooling).
Put oven rack in middle position and preheat oven to
350°F. Butter a 9-inch springform pan and line bottom
with a round of parchment or wax paper, then butter
paper.

Melt chocolate and butter in a large metal bowl set over a
pan of barely simmering water (or in a microwave-safe
large glass or ceramic bowl in a microwave at 50 percent
power for 4 to 5 minutes), stirring frequently, then cool
completely. Whisk in vanilla, salt, and 6 tablespoons
sugar. Add yolks 1 at a time, whisking well after each
addition. Whisk in flour.
Beat whites with a pinch of salt in a bowl using an electric
mixer at medium-high speed until they hold soft peaks,
then add remaining 6 tablespoons sugar a little at a time,
beating, and continue to beat until whites hold stiff glossy
peaks.

Whisk about one fourth of whites into chocolate mixture
to lighten, then fold in remaining whites gently but
thoroughly. Pour batter into springform pan, spreading
evenly.

Bake until a wooden pick or skewer inserted in center
comes out with moist crumbs adhering, 35 to 40 minutes.
Cool cake in pan on a rack 10 minutes. Remove side of
pan and cool cake completely. Invert cake onto rack and
remove bottom of pan, discarding paper, then invert cake
onto a plate.

Source:
"Gourmet February 2004 Seasonal Kitchen Cocoa
Dreams p.102"
S(Photo):
"ANNA WILLIAMS "
Start to Finish Time:
"3:00"
T(Active Time):
"0:30"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 226 Calories; 16g
Fat (63.1% calories from fat); 3g Protein; 18g
Carbohydrate; trace Dietary Fiber; 131mg Cholesterol;
83mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 3 Fat; 1 Other Carbohydrates.

NOTES : If you're not familiar with soufflé cakes, this
dessert may look a little odd — but it's delicious. The cake
is designed to be eaten once it has collapsed and cooled
(just the opposite of a regular soufflé).
Cake (removed from pan) can be made 1 day ahead and
kept, wrapped in plastic wrap, at room temperature.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

edited to get rid of the spaces!

[cinnabun]

Here's a picture of it:
http://www.epicurious.com/db/recipes/photos/109130.jpg

[cinnabun]

This will not import properly for you. May be someone can fix it? I won't have time to do this right now.

[dlaboriel]

This isn't the prettiest cake that I've seen but I think the taste would be great. Gonna copy and paste this one.

[Cafe Latte]

If this is a recipe that appeals to you, then I think you should attempt it. It really doesn't seem difficult. I think it would taste great! :D

[cinnabun]

It should import ok now.

[cinnabun]

I thought of Valentine's Day. Or do you have a better idea?

[hAndyman]

I've made something with very similar ingredients a number of times. It looks a little "nicer" perhaps, and I know it is totally decadent and too rich for a small group - I don't like to have leftovers because they're too good for breakfast! Also, this is flourless, for those who look for such things. Anyways, here's the recipe I use if anyone's interested (the method is easier than the BA recipe; too easy for such decadent results):

Rich Chocolate Truffle Cake

from "Cooking Class Cookbook" by Publications International, Ltd.
...serves 16 to 20...

Cake:
1 lb semisweet chocolate (16 squares)
1-1/2 cups butter
1 cup sugar
1/2 cup light cream (half-and-half)
6 large eggs
2 tsp vanilla

Chocolate Glaze:
1 cup semisweet chocolate chips
2 Tbs butter
3 Tbs half-and-half
2 Tbs corn syrup

Cake: preheat oven to 350°. Line bottom of 9" springform pan with foil, tucking foil edges under bottom. Attach springform side. Bring foil up around side of pan (this prevents leaking of oils, etc.). Grease foil-lined bottom and side of pan with butter; set aside.
Heat chocolate, butter, sugar and cream in heavy 2-quart saucepan over low heat until chocolate melts and mixture is smooth, stirring frequently. Remove from heat.
Beat eggs and vanilla in large bowl with wire whisk until frothy. Slowly whisk in warm chocolate mixture until well blended. Do not vigorously beat mixture. You do not want to incorporate air into the mixture.
Pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden toothpick inserted about 1 inch from outer edge comes out clean and centre is set. Cool cake completely in pan on wire rack.
When cake is cool, carefully remove side of springform pan. Leave cake on bottom of pan. Wrap cake in foil. Refrigerate until well chilled, at least 4 hours or overnight.
Prepare Chocolate Glaze: Heat chocolate chips and butter in heavy 1-quart saucepan over low heat, stirring frequently. Remove from heat. Stir in half-and-half and corn syrup until smooth.
Unwrap cake. Remove from bottom of pan and place upside-down! on cake plate (provides a flatter surface to glaze). Surround cake with waxed paper slips to prevent glaze getting on plate (if you care to). Spread glaze on sides of cake first, bringing it over the top edge. Pour remaining warm glaze on top and spread quickly to edge using metal spatula. The glaze sets quickly and it's appearance does not benefit from prolonged fussiness. Remove waxed paper after glaze sets.

If you wish to decorate the cake, some nice milk chocolate curls arranged in the centre look nice. You can also pipe some sweetened whipped cream rosettes around the top edge if you wish.
Refrigerate until serving. Best cut with a warm knife, frequently wiped, or possibly dental floss or thread.
This cake really can serve 20 people- they won't come back for seconds, but they will ask you to make it again.
Note: use bittersweet chocolate throughout for extra decadence - I do!

Cheers! Andy