Sunday, May 28, 2006

More Guiltless Pleasures (Fallen Chocolate Souffle Torte)

If you have read my previous post, you will know that my "quest for guiltless desserts" is far from over. To continue my string of recent success in my "quest", this is another excellent recipe that I have recently discovered. This time, it's from Esurientes , a Fallen Chocolate Souffle Torte recipe by Alice Medrich.

Earlier, I received some Lindt 85% Cacao Dark Chocolate bars from a visiting overseas relative.
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I may be ignorant, but seriously, this is the first time I have seen a 85% cacao dark chocolate bar. I don't think I have seen any here in KL (please let me know if you have seen this anywhere in KL/PJ). And they are truly bitter, so much so that as much as I love dark bitter chocolates, I have to say this this chocolate is not recommended for normal consumption but ideally, for chocolate desserts. Hence, coming to possession of such as "rare" chocolate (at least to me), I really wanted for this dessert to succeed.

Then came my moment of "near-disaster". Everything was going very well. Only when I placed the tin into the oven to bake and was cleaning up the counter, did I see the bowl containing the flour/ground almond mixture. My jaws dropped and in a moment of panic, I was dumbstruck, incapable of moving or even thinking! Then sanity returned, and I quickly took the cake tin back out from the oven, dumped the flour mixture into the batter and at the same time, praying fervently that this cake was not doomed.

So did it end well?
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Low-Fat Fallen Chocolate Souffle Torte
God must have taken pity on me. It went well. Maybe a tad sweeter would make it even better (I guess I underestimated the potency of the 85% cacao choc bar and should have added more sugar, not reduced it).
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Low-Fat Fallen Chocolate Souffle Torte with Chocolate Sauce
But no worries though, I can always have it warmed and then eat it like this....,
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Low-Fat Fallen Chocolate Souffle Torte with Vanilla Ice-cream and Whipped Cream, Drizzled with Chocolate Sauce (Warning: This is no longer "guiltless" though)
Update: This cake tastes better the day after and even more so on the 3rd day if that's possible. You can easily wrap them in foil and freeze them for up to 2 months.


boo_licious said...

I saw the 85% Lindt bars once in a choc fair but besides that na da in KL. I'm quite happy with their 70% one or Droste's 72%. Somehow they taste better than Valrhona. Next time I must try Callebaut choc.

Alice Medrich's cakes are always a good bet. I have the Bittersweet bk which is also excellent.

myCoffee said...

I have heard Callebaut choc before. I wonder why I can get them in KL.