I've made a few flourless chocolate souffle cakes and they always come out DELICIOUS, but they always fall after coming out of the oven. What can I do to keep the air and the height?
Souffles will fall when they come out of the oven that's why they need to be served right away. If this isn't an actual souffle but more of a flourless cake then you must be underbaking it. The restaurant where I used to work had a chocolate molten souffle on the menu. It was so stressfull because if it wasn't done exactly right and served quick enough, the whole thing would fall and break and it was ruined. It would take another 20 minutes to make. I hate that thing!!!
It's normal for a souffle to fall, simply b/c there is air trapped in the souffle...I do know that there is a way to make a souffle where it will not fall (however it changes into the "it's not really a souffle if it doesn't fall" issue)
This recipe *Should* do the trick (can't promise, but just try and see what happens)
2 teaspoons butter, room temperature
1/2 cup sugar
8 ounces semisweet chocolate, finely chopped
4 large egg whites
3 large egg yolks
1/4 cup Grand Marnier
Preheat the oven to 400 degrees F. Butter 4 individual ramekins. Sprinkle each ramekin with 1 teaspoon sugar. In a double boiler or large metal bowl, set over a pot of simmering water, melt the chocolate, whisking it occasionally. Remove the bowl from the heat. In a mixing bowl, whisk the egg whites with 1/4 cup of the sugar until stiff and glossy. Whisk the egg yolks into the chocolate one at a time, add the Grand Marnier, and whisk in the remaining sugar. FOLD in the egg whites - do NOT stir, or you will break down the texture of the egg whites- and blend until smooth. Pour the chocolate mixture into the prepared ramekins. Place the ramekins on a baking sheet and bake until they are puffed and somewhat firm, about 20 to 25 minutes. Remove from the oven and serve with a dash of powdered sugar.
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