How To Cook Chocolate Souffle Cake With Caramel Profiteroles - Recipe

Necessary products

For swamps:

• 3 eggs
• 10 grams of cocoa powder
• 40 grams of sugar
• 50 grams of flour

Syrup:

• 25 grams of sugar
• 25 milliliters of water

For profiteroles:

• 4 eggs
• 125 grams of butter
• pinch of salt
• 140 grams of flour
• 230 milliliters of water

For the caramel cream:

• 250 grams of salted caramel
• 150 grams of butter

For the chocolate souffle:

• 450 grams of sugar
• 230 grams of butter
• 350 milliliters of water (150 ml of them are for dissolving gelatin)
• 5 proteins
• 150 grams of condensed milk
• 40 grams of cocoa powder
• 2 grams of lemon juice
• 30 grams of gelatin

For the chocolate glaze:

• 70 grams of chocolate
• 35 milliliters of liquid cream

For decoration:

• 50 grams of fresh raspberries
• 50 grams of fresh blueberries

Method of preparation :

First make a chocolate sponge cake.

Divide the eggs into yolks and whites. Beat the egg whites with the sugar until "hard peaks". Add the yolks to them and beat again.

Combine cocoa and flour and sift. Add to the eggs in two portions. Briefly beat the dough with a mixer on low speed or just mix with a spatula or spoon.

Transfer it to a detachable round shape with a diameter of 18 centimeters and bake at 180 degrees, and the approximate time is 25 minutes.

While the marshmallows are baking, boil the syrup. Pour the water into a suitable container and add the sugar. Put on the stove and once it boils, cook for 1-2 minutes. Then allow the sweet liquid to cool.

It's time for profiteroles. Put the butter in a saucepan, pour in the water and add a pinch of salt. The mixture should boil and then add the flour to it without removing the pan from the heat. Stir constantly until the dough is homogeneous and comes together into a ball. A thin crust will form at the bottom of the pot. Then remove from the heat and wait 1-2 minutes.

Then add the eggs. Do this one at a time, stirring until smooth after each one.

Fill a pastry syringe with the prepared dough and place a star-shaped nozzle on it.

Make profiteroles on a sheet of parchment with which you covered the bottom of the tray. Their diameter should be about 2.5-3 millimeters. Bake for 25 minutes in an oven preheated to 200 degrees.

Once they are ready, immediately remove them from the pan and allow to cool.

Now you need to make the filling for the profiteroles. To do this, beat the butter until white. Add salted caramel (at room temperature) to it. Beat and pour the mixture into the syringe, this time using a round tip. Fill the already cooled profiteroles with this cream and store them in the refrigerator.

The next part needed for the cake is the souffle. First, pour gelatin with 150 milliliters of cold boiled water, be sure to stir and allow to swell.

In a separate bowl, mix the butter (at room temperature), condensed milk and cocoa. Beat with a mixer until smooth and leave at room temperature

Pour the sugar into the pan, pour the remaining 200 milliliters of water and add the lemon juice. Put the syrup on the stove at medium temperature. When the liquid reaches about 105 degrees, start beating the egg whites (at low speed) until the syrup reaches 118 degrees (by this time they should be ready). Then pour the sweet liquid in a thin stream into the protein mass. Then increase the speed of the mixer and beat until the cream cools to 40-45 degrees.

Heat the already swollen gelatin, stirring constantly until a liquid is obtained (do not heat more than 80 degrees). Once this is done, add to the sweet protein mixture without stopping to beat until the combination has cooled to 35-40 degrees.

Then (do not stop the process) start adding 1 tablespoon of chocolate-butter mass until you put the whole amount.

The long-awaited moment of assembling the cake has come.

Take a shape with a diameter of 20 centimeters. To increase its height, use acetate foil. If you do not have one, you can cut plastic folders / pockets.

Pour 1/3 of the souffle into the bowl and store in the refrigerator or freezer until firm (about 15 minutes). Once this is done, arrange a layer of profiteroles (you remain part of them for decoration). Drizzle with the remaining souffle.

Remove the marsh from the pan and cut off the top crust. Syrup with the sweet liquid and place on the souffle.

Put the cake in the refrigerator for at least 6-8 hours. Then take it out of the container, place a tray on the surface and turn over.

All that was left was the decoration.

Make a glaze by melting the chocolate (broken into pieces) in the cream using a microwave. Turn on the appliance several times for 10-15 seconds, stirring the mixture after each heating. You don't have to overheat the chocolate to make it hard after that.

Fill the pastry syringe with the chocolate liquid and decorate the walls of the dessert. Pour the remaining amount of glaze on the surface and arrange the profiteroles set aside for decoration. Give an even more impressive look to the cake with the help of fresh raspberries and blueberries.

Enjoy!