Warm Chocolate Souffle Cakes with Cardamom Cream
This dessert was the reason I hired our brilliant pastry chef, Marina Brancely. She auditioned with it, I tasted it, and she had the job. Light and moist, the individual cakes feature the dynamite combination of chocolate and cardamom. Their airy richness and deep chocolate flavor are perfectly complemented by the very fragrant spiciness of the cardamom cream. You must try this one.
Makes twelve 4-ounce cakes
4 cups Bittersweet Chocolate Ganache
6 extra-large eggs
1/3 cup sugar
1 cup heavy (whipping) cream
1 tablespoon sugar
1 teaspoon powdered cardamom
- Preheat the oven to 300°F. Grease twelve 4-ounce ramekins and line the bottoms with parchment or wax paper.
- If the ganache has been chilled, warm it in a microwave oven at medium for 1 minute until it is completely melted and can be stirred easily. Or melt it in a metal bowl or saucepan submerged in a larger bowl or pan of hot water. If necessary, transfer the warmed ganache to a medium bowl and set aside.
- Using a mixer set at medium speed, whip together the eggs and sugar until the mixture has tripled in volume, about 5 minutes for a standing mixer, 15 to 20 minutes for hand-held. Add the egg mixture to the ganache and fold the two together until thoroughly combined. Fill the ramekins three-quarters full with the batter. Place the ramekins in a deep pan or roasting pan and fill it with enough hot water to come halfway up the sides of the ramekins. Bake until the cakes are set but still moist, or until a paring knife inserted in them comes out with a coating that's still a bit gooey, 15 to 20 minutes. (If in doubt, underbake.)
- Meanwhile, make the cardamom cream. Using a mixer, or by hand, whip the cream until lightly thickened. Add the tablespoon of sugar and the cardamom and continue whipping until stiff peaks form. Refrigerate until ready to use.
- Top the cakes with the cardamom cream and serve warm.