This intense chocolate cake is the perfect canvas on which to showcase any variety of toppings. However, paired with a cloud of parmesan cream and crisp parmesan tuiles, you’ll have an unexpected sweet and salty ending to your meal.
Photo by Clinton Hussey. Styling by Megan Baker.Chocolate Soufflé Cake with Parmesan Cream
- 12 oz bittersweet chocolate, chopped
- ¾ cup unsalted butter, cut into pieces
- 1½ tsp vanilla extract
- ¼ tsp salt
- ¾ cup granulated sugar, divided 6 large eggs, separated into yolks and whites,
at room temperature
- 2 tbsp all-purpose flour
- 2 tbsp raw cocoa powder
- 1¼ cups finely grated parmesan cheese, divided, plus extra for garnish
- 2 tbsp cocoa nibs
- 1½ cups whipping cream
- 2 tbsp confectioner’s sugar
Preheat oven to 350°F. Butter a 9-inch springform pan. Line bottom with a round of parchment paper and butter paper. Set aside.
To make chocolate soufflé cake, start by placing chocolate and butter in a heatproof bowl and melt over a double boiler until smooth. Set aside until mixture has cooled to room temperature. Whisk in vanilla, salt and 6 tbsp sugar until combined. Whisk in egg yolks, one at a time, until well incorporated. Whisk in flour and cocoa powder.
In a stand mixer fitted with a whisk attachment, whisk egg whites at medium speed until they hold soft peaks. With mixer running, add remaining 6 tbsp sugar one tablespoon at a time, mixing at least 30 seconds between additions. Increase mixer speed to medium high and whip whites until glossy and they hold stiff peaks.
Whisk a quarter of egg white mixture into chocolate mixture. With a rubber spatula, fold in remaining egg whites until no white streaks remain. Pour into prepared springform pan and gently spread into an even layer. Bake until top is puffed and cake is pulling away from the sides of the pan (about 35 to 40 minutes). Transfer to a wire rack and let cake cool completely in pan to room temperature. Cake will collapse in the centre and crack as it cools.
For parmesan tuiles, line two large baking trays with parchment paper. With 1 cup parmesan cheese, form tablespoons of cheese into thin circles (or whatever shape you fancy) onto parchment, leaving about 2 inches between piles. Sprinkle cheese piles with cocoa nibs.
One baking tray at a time, bake until cheese is golden brown and lacy, about 5 to 10 minutes. Keep an eye on tuiles, as they can burn easily. Let cheese tuiles cool on baking tray.
When ready to serve, whip cream and confectioner’s sugar to stiff peaks before folding in remaining ¼ cup parmesan cheese. Unmould cake and place on a serving plate. Mound whipped cream mixture in centre of cake and garnish with shards of parmesan cocoa tuiles and an extra sprinkling of grated parmesan cheese if desired. Serve immediately. Serves 12.