EyeSwoon

Earl Grey Chocolate Soufflé Cake

Athena Calderone, Cook Beautiful

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  • Ingredients

    • Serves 8 to 10

      FOR THE CAKE
      1 stick (4 ounces/115 g) unsalted butter, cut into 8 pieces, plus extra for the pan
      ⅓ cup (75 ml) milk
      4 Earl Grey tea bags
      12 ounces (340 g) fine-quality bittersweet chocolate, chopped
      ½ teaspoon pure vanilla extract
      ¼ teaspoon kosher salt
      ⅔ cup (135 g) sugar, divided
      5 large eggs, separated and at room temperature
      1 tablespoon all-purpose flour
      Cocoa powder, for dusting the cake
      Lightly sweetened fresh whipped cream, for serving

      FOR THE CANDIED KUMQUATS
      ½ cup (100 g) sugar
      20 kumquats, cut crosswise into thin slices (2 cups/450 g)

  • Ingredients

    • Preheat the oven to 350°F (175˚C). Grease a 9-inch (23-cm) springform pan with butter, fit the bottom with a round of parchment paper, and grease the paper. 

      In a small saucepan, heat the milk over medium-high heat until simmering. Remove it from the heat and put the tea bags in the milk to steep. Cover for 10 minutes, then remove the tea bags, squeezing out any excess liquid. Set aside. 

      Combine the chocolate and butter in a large metal bowl, set it over a saucepan of simmering water, and stir frequently until the chocolate and butter are completely melted. Remove from the heat and let the mixture cool completely. Whisk in the infused milk, vanilla extract, salt, and ⅓ cup (65 g) of the sugar. Add the egg yolks one at a time, whisking well after each addition. Whisk in the flour. 

      In a medium bowl, use an electric mixer set at medium-high speed to beat the egg whites together with a pinch of salt. Beat until soft peaks form, then add the remaining ⅓ cup (65 g) sugar a little at a time, and continue beating the whites until they hold stiff, glossy peaks. 

      Whisk about a quarter of the egg whites into the chocolate mixture, then use a rubber spatula to gently fold in the remainder. Pour the batter into the springform pan, spreading it evenly across the pan. Bake for 28 to 30 minutes, or until the cake’s center is slightly gooey and its edges pull away from the pan. 

      Make the candied kumquats: In a small saucepan, bring 1 cup (240 ml) water and the sugar to boil over medium-high heat until the sugar has dissolved. Add the kumquat slices, then reduce the heat to medium and simmer, stirring occasionally, until the kumquats are tender and translucent, about 15 minutes. 

      When the cake is finished baking, transfer it to a wire rack and let it cool for 10 minutes, then gently unmold it from the pan and let it cool to room temperature. Dust the top with cocoa powder. 

      Serve each piece of cake piled with the whipped cream and a spoonful of candied kumquats.