This chocolate soufflé cake is meant to turn out rustic with a cracked, uneven top. Inside each bite is a silky smooth rich mousse.
My friends know that going out to a restaurant with me requires patience because they won’t be able to start eating their entrees until I snap a bunch of photos.
I even go to the lengths of arranging drinks and scooting silverware around in hopes of getting the perfect shot.
Fortunately everyone understands, or maybe they are just being polite.
I can get to the point of being obsessive with how food is styled.
That’s why I love things meant to look better rough and rustic.
After I baked this chocolate soufflé cake, I was disappointed it didn’t have a more dramatic fallen look. I
settled for a few cracks and doused it in confectioner’s sugar. The cake was rich, but very light like mousse.
This chocolate soufflé cake is meant to turn out rustic with a cracked, uneven top. Inside each bite is a silky smooth rich mousse.
Adapted from Gourmet February 2004
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