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Individual Chocolate Souffle Cakes
Yields 2 dozen tartletsFor Chocolate Souffle Filing
10 tbsp (1 1/4 sticks) unsalted butter, cut into pieces
5 oz extra-bittersweet chocolate, chopped
4 large eggs, room temperature
3/4 cup plus 2 tbsps sugar
3 tbsps all-purpose flour
Chocolate Tart Dough
1/2 cup (1 stick) unsalted butter, softened
1/2 cup plus 1 tablespoon confectioners’ sugar
1 large egg yolk
3/4 tsp vanilla extract
1/4 cup unsweetened Dutch-processed cocoa powder
1 1/4 cups all purpose flour
1. To prepare filling, put the butter in the top of a double boiler, or ina metal bowl suspended over a pot of simmering (not boiling) water, andplace the chocolate on top of the butter. Heat until the butter andchocolate are melted. Remove the boiler top from over the water and stirchocolate and butter until well combined. Cover and set aside
2. In bowl of an electric mixer, beat eggs and sugar on high speed for 5minutes, until very light and thick. Fold a third of the egg mixture intothe chocolate mixture to lighten it, then gently fold in the rest, takingcare not to deflate the eggs. Sift the flour over the batter and carefullyfold it in. Cover the filling and chill for at least 2 hours, or up to 2days.
3. Meanwhile, prepare the tart dough. In the bowl of an electric mixerfitted with the paddle attachmet, cream the butter and confectioners sugaruntil incorporated, about 1 minute. Add the egg yolk and vanilla and beatuntil smooth. Sift in the flour and cocoa powder and beat on low speeduntil just combined. Scrape the dough onto a sheet of plastic wrap and formit into a disk. Wrap and chill until firm, about 1 hour, or up to 3 days.
4. Preheat the oven to 325 F. On a lightly floured surface, roll the tartdought to a 10 X 15 inch rectangle, 3/16 inch thick. Using a 2 1/2 inchround cutter, cut out 24 rounds of dough and press them into mini muffintins or 2-inch tart pans, trimming away any excess dough; prick the doughall over with a fork. Chill the tart shells for 20 minutes.
5. Line the tat shells with foil and fill with dried beans, rice or pieweights. Bake for 15 minutes. Remove the foil and weights and bake for 5to 10 more minutes, or until pastry looks dry and set. Transfer to a wirerack to cool. Leave oven on.
6. Divide the filling among the tart shells and return to the oven. Bakeuntil the filling is puffed and cracked on top, 12 to 14 minutes. Slip abutter knife down along the side of the tarts and remove them from the pans.
7. Serve immediately.
via
Individual Chocolate Souffle Cakes
Yields 2 dozen tartletsFor Chocolate Souffle Filing
10 tbsp (1 1/4 sticks) unsalted butter, cut into pieces
5 oz extra-bittersweet chocolate, chopped
4 large eggs, room temperature
3/4 cup plus 2 tbsps sugar
3 tbsps all-purpose flour
Chocolate Tart Dough
1/2 cup (1 stick) unsalted butter, softened
1/2 cup plus 1 tablespoon confectioners’ sugar
1 large egg yolk
3/4 tsp vanilla extract
1/4 cup unsweetened Dutch-processed cocoa powder
1 1/4 cups all purpose flour
1. To prepare filling, put the butter in the top of a double boiler, or ina metal bowl suspended over a pot of simmering (not boiling) water, andplace the chocolate on top of the butter. Heat until the butter andchocolate are melted. Remove the boiler top from over the water and stirchocolate and butter until well combined. Cover and set aside
2. In bowl of an electric mixer, beat eggs and sugar on high speed for 5minutes, until very light and thick. Fold a third of the egg mixture intothe chocolate mixture to lighten it, then gently fold in the rest, takingcare not to deflate the eggs. Sift the flour over the batter and carefullyfold it in. Cover the filling and chill for at least 2 hours, or up to 2days.
3. Meanwhile, prepare the tart dough. In the bowl of an electric mixerfitted with the paddle attachmet, cream the butter and confectioners sugaruntil incorporated, about 1 minute. Add the egg yolk and vanilla and beatuntil smooth. Sift in the flour and cocoa powder and beat on low speeduntil just combined. Scrape the dough onto a sheet of plastic wrap and formit into a disk. Wrap and chill until firm, about 1 hour, or up to 3 days.
4. Preheat the oven to 325 F. On a lightly floured surface, roll the tartdought to a 10 X 15 inch rectangle, 3/16 inch thick. Using a 2 1/2 inchround cutter, cut out 24 rounds of dough and press them into mini muffintins or 2-inch tart pans, trimming away any excess dough; prick the doughall over with a fork. Chill the tart shells for 20 minutes.
5. Line the tat shells with foil and fill with dried beans, rice or pieweights. Bake for 15 minutes. Remove the foil and weights and bake for 5to 10 more minutes, or until pastry looks dry and set. Transfer to a wirerack to cool. Leave oven on.
6. Divide the filling among the tart shells and return to the oven. Bakeuntil the filling is puffed and cracked on top, 12 to 14 minutes. Slip abutter knife down along the side of the tarts and remove them from the pans.
7. Serve immediately.
via