- Joined Feb 7, 2001
in attempt to come up with a dessert for our kitchen cook off i made (or attempted) chocolate soufflee cakes. in the picture they unmolded beautifully but mine weren't even close. i tried three different times. the recipe called for 9.4 oz unsalted butter, 17.7 oz bittersweet chocolate, melted together. 1.6 oz dutch process cocoa, pinch salt mixed in. then make french meringue of 8 egg whites (8 oz.) and 3.5 oz granulated sugar. then fold the warm chocolate mixture into the egg whites and bake at 350 in 3-6 oz. custard cups for 7- 10 minutes. the problem was that they didn't cook all the way in the middle and fell-like a soufflee. but the recipe was for a soufflee cake and in the picture it was firmer also. i tried filling the cups with less batter and baking them longer and the still fell. then i tried a water bath but the bottoms didn't cook and didn't come out when unmolded. the only difference i made in the recipe was i used reguar cocoa instead of dutch process and semisweet instead of bittersweet since that's what we had on hand. any suggestions?