Friday, June 11, 2010

Flourless cake - Chocolate Souffle Cake

I finally had a chance to bake this wonderful Chocolate Souffle Cake that I learned in my class.
I wished I had some large block of gianduja chocolate to make the curled chocolate shavings to decorate the cake top, but . . . powder sugar decoration is just as good.  The Chocolate Souffle Cake is just wonderful - light and rich and without the flour.  The texture reminds me of the Japanese cotton-soft creamcheese cake.  I adjusted this recipe so that it's half the calories.  I used Truvia sugar in place of granulated sugar.    (Click on the picture to view notes.)

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