Review of the Double-Chocolate Souffle Torte?

[Lauren]

I'm thinking of making this for our next dinner group. Is it hard to make, and if so, is it worth it? I'm souffle phobic!

http://ktkeeper.tripod.com/ani/redflower.gif

[This message has been edited by Lauren (edited 01-29-2001).]

[maccmedia]

Hey Lauren - cool flower! I think you should make it so I can eat it! I was trying today to decide on what I want to make too. Hopefully will narrow it down tomorrow.

[Brenda]

GREAT FLOWER!!!! How'd you do that? COOL!
I love to make desserts, I've made several souffles, and they really are very easy.Just remember that they are suppose to fall( haha)
and they need to be eaten immediatly. I usually pick chocolate though, didn't you say a fish? Well dont be afraid and GOOD LUCK! If you ever want a good choc souffle epicurios.com has a good recipe on their post. Bye!

[Brenda]

Hi there, its me again, where did I see fish? I must be reading to much ,or hungry, yeah thats it...haha...I havent tried the torte though, might be alittle different than a reg souffle. Prob a little heavier. We did do a choc souffle for our Christmas dinner with my dinner group( although we splurged.)... it wasn't cooking light ooppps

[Lauren]

Thanks! I just learned how to import these images today. I think I will make this recipe, even though I haven't read a review. Looks fab in the picture.

[Lauren]

Brenda,

We must have been posting at the same time. No, no fish. Do you think it would be OK to make this the night before it is to be served? It said in the recipe that is does fall. I figured it could fall and just stay there, or something along those lines.

[emilycat]

Hey; I know this is an old review, but I'm planning to make this tomorrow night and wondered if anyone has made it. Any reviews, feedback, tips, warnings? http://www.cookinglight.com/bbs/smile.gif Thanks!

Emily

[emilycat]

Sorry, just wanted to bump this up to the top http://www.cookinglight.com/bbs/smile.gif

[Peggy]

emilycat,

I made this for Valentine's Day dinner. I did post a review at the time but it is probably hidden in the archives somewhere. If I recall correctly, the presentation was good. It looked similar to the picture in the magazine. The raspberry sauce was too thin, IMHO, (I think more cornstarch would help) but tasty. My husband and daughter (a known chocoholic http://www.cookinglight.com/bbs/biggrin.gif) loved it. I remember thinking it had a weird texture in my mouth...it kind of "dissolved" like powder. I know that sounds strange. However, the flavor was good and they thought it was terrific. Would I make it again? Probably only if it was requested by my daughter. Hope that gives you a better idea of what the recipe is like.

Let me know what you think of it tomorrow!

Peggy

[This message has been edited by Peggy (edited 04-30-2001).]

[emilycat]

Peggy,
I actually did see your review, but since you weren't entirely thrilled with it, I guess I was just kind of fishing for someone's rave of it http://www.cookinglight.com/bbs/smile.gif
By the way, do you know of any other chocolate souffle dishes that CL's done that are wonderful?

[Grace]

Hey Em,

Here is one that I have made many, many times and is wonderful. It does sort of "sink" in the middle, that's how it's supposed to be, and you can make it the day before, just cover it well as it can dry out.

CookWare(tm) from Cooking Light(r)

Dark-Chocolate Souffle Cake

SOURCE: Cooking Light YEAR: Nov/Dec 1997 PAGE: 133

INGREDIENTS FOR 12 SERVINGS:
Cooking spray
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
3/4 cup water
1 tablespoon instant espresso or 2 tablespoons instant coffee granules
2/3 cup Dutch process or unsweetened cocoa
1/4 teaspoon salt
2 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
2 tablespoons Kahlua (coffee-flavored liqueur)
3 large egg yolks
1/3 cup sifted cake flour (such as Swan's Down)
6 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
1 tablespoon powdered sugar
1/4 cup raspberries (optional)
Chocolate curls (optional)

INSTRUCTIONS:
Cake flour is a fine-textured, soft wheat flour with a high starch content,
and usually comes in a box rather than a bag. It can be found with the cake
mixes at the supermarket.

1. Preheat oven to 300 degrees.

2. Coat bottom of a 9-inch springform pan with cooking spray. Set aside.

3. Combine 1/2 cup granulated sugar, 1/2 cup brown sugar, water, and espresso
in a large saucepan; stir well and bring to a boil. Remove from heat; add
cocoa, salt, and chocolates, stirring with a whisk until chocolate melts. Stir
in Kahlua and egg yolks. Stir in flour; cool to room temperature. Set aside.

4. Beat egg whites and cream of tartar at high speed of a mixer until foamy.
Add 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff
peaks form. Gently fold one-fourth of egg white mixture into chocolate
mixture; repeat procedure with remaining egg white mixture, one-fourth at a
time. Spoon into prepared pan. Bake at 300 degrees for 1 hour or until a
wooden pick inserted in center comes out almost clean. Cool completely on wire
rack. Remove sides from pan; sift powdered sugar over cake. Garnish with
raspberries and chocolate curls, if desired. Yield: 12 servings (serving size:
1 wedge).

Note: A substitution of 1/4 cup all-purpose flour may be used in place of 1/3
cup cake flour.

NUTRITIONAL INFORMATION:
CALORIES 205 (27% from fat); FAT 6.1g (sat 3.2g, mono 1.9g, poly 0.4g);
PROTEIN 5g; CARB 34.2g; FIBER 0.2g; CHOL 55mg; IRON 2mg; SODIUM 91; CALC 31mg

[emilycat]

Grace,
This does look excellent; I saw your review of it before, but I'm glad you posted it again -- reinforces its goodness http://www.cookinglight.com/bbs/smile.gif

A question though -- I'm not into very "cakey" things; is it moist and fudgy, or drier than that?


[This message has been edited by emilycat (edited 04-30-2001).]