Chocolate Souffle Cake Recipe
Toasted Marshmallow, Salted Caramel Ice Cream
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Ingredients
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For the Chocolate Souffle Cake
For the Toasted Marshmallow
For the Salted Caramel Ice Cream
Method
For the Chocolate Souffle Cake
- 1
Preheat the oven
Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
- 2
Melt the chocolate and butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a double boiler or microwave in short bursts, stirring until smooth.
- 3
Whisk eggs and sugar
In a separate bowl, whisk together the granulated sugar and eggs until pale and fluffy, about 3-4 minutes.
- 4
Combine mixtures
Gently fold the melted chocolate mixture into the egg mixture until just combined.
- 5
Add flour and vanilla
Sift in the all-purpose flour, add the vanilla extract and a pinch of salt. Fold until fully incorporated.
- 6
Bake the cake
Pour the batter into the prepared cake pan and bake for 20-25 minutes, until the top is set but the center remains soft.
- 7
Cool and remove
Remove the cake from the oven and allow it to cool for 10 minutes before inverting onto a serving plate.
For the Toasted Marshmallow
- 8
Prepare marshmallows
Skewer the marshmallows on sticks or place them on a baking sheet lined with parchment paper.
- 9
Toast marshmallows
Use a kitchen torch to toast the marshmallows until golden brown. Alternatively, place them under the broiler for 1-2 minutes, watching closely.
- 10
For the Salted Caramel Ice Cream
- 11
Mix cream and condensed milk
In a mixing bowl, whisk together the heavy cream and sweetened condensed milk until well combined.
- 12
Add caramel and salt
Stir in the caramel sauce and sea salt until fully incorporated.
- 13
Freeze the mixture
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Alternatively, pour into a container and freeze for 4-6 hours, stirring every hour until creamy.