Lunchbreak: Ina Pinkney

Ina Pinkney - Chef, Author, Columnist & Speaker.

Good Food EXPO

March 23-24, 2018

UIC Forum
725 West Roosevelt Road, Chicago IL 60607

 

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CHOCOLATE SOUFFLE CAKE

Yield: (1) 9” round cake to serve 10

Preheat oven to 350.  Line a 9” springform with parchment.

CAKE:

9               Eggs - large, separated

1 C             Confectioner’s sugar

1/2 C           Cocoa powder, unsweetened

1 tsp                   Vanilla

1/2 tsp         Cream of tartar

 

In a mixing bowl, combine yolks and confectioner’s sugar and cocoa powder.

Beat until thick and lightened in color.

Add vanilla and set aside.

In a clean bowl with a clean whip, beat egg whites until frothy and large bubbles appear around the edge.  Add cream of tartar and increase speed until the whites are thick and glossy. (To test, tilt the bowl.  If the whites slide, they need a little more beating.)

Mix a large spoonful of whites into the chocolate mixture to ‘lighten” it.

Gently fold whites and chocolate together.

Carefully pour into prepared parchment-lined springform pan.

Bake at 350 for 35-40 minutes.  When you remove the cake from the oven, it will be a rounded cake.  As it cools, the center will sink.

Cool on a wire rack.

When completely cool, remove from pan by carefully loosening the edges with a metal spatula.

FILLING:

4 C             Whipping cream - cold

1/2 C           Confectioner’s sugar

1/4 C           Cocoa powder, unsweetened

Chill the bowl and beaters.

Mix all ingredients together on low speed.

Scrape the bowl and increase speed.

Scrape the bowl again to be sure all ingredients are mixing.

Increase speed and beat until beaters leave a definite imprint in the whipped cream.

Spread filling smoothly over top and sides of cake.

Decorate with shaved white or dark chocolate or sprinkles.

Keep refrigerated until ready to serve.