 YES CHEF
By: Michael Killip, Chef, Entrepreneur, Restaurant Consultant and TV Personality |
Chocolate Linings are Better Than Silver Life is full of opportunities! However, things do not always work the way you hope that they will. The trick is to keep moving forward and to make each situation work for you. In other words, look for the “silver lining”. One season, sometime ago at my restaurant Twisted Fork, I was getting ready to change the dessert menu. What I needed was a drop-dead delicious chocolate option. We had already done layer cakes infused with whiskey, double fudge brownies, deep dish pies, chocolate rum mousse and pistachio chocolate semi-freddo. It is truly a challenge always trying to reinvent oneself without falling back on something safe and easy. I came across a recipe for a soufflé. I thought that if the recipe was not too difficult, it might be just what I was looking for. This was a rich dish of chocolate and butter, with stiff peaked egg whites gently folded into the batter to give it height. There was no flour in this cake which lent itself to becoming a potentially wonderful gluten-free suggestion for my cliental. I worked the recipe through and decided that it would best be set as an individual dessert that was baked to order. When the cake came out of the oven it was sky high and smelled fantastically of rich dark chocolate. To my disappointment, it deflated much too quickly for practical dining room service. I left it on the counter and walked away, certain to figure out my chocolate dilemma. Hours later, I returned to the soufflé with the intent to discard it and try again, only to find that it had solidified into a short and sweet chocolate wonder. It remains on my dessert menu today as one of the most popular chocolate satisfactions I have ever offered. The recipe is yours to try. Enjoy!
Michael Fallen Chocolate Angel Cake Note of interest:
This is a flourless cake and therefore could be called a soufflé. Remember the name says “fallen”…. it is supposed to fall to compact  Ingredients:
½ lb. unsalted butter 8oz. semi sweet chocolate, broken into small pieces 6 large egg yolks ¾ cup granulated sugar 9 large egg whites 1 - 8 inch spring from pan lined with a parchment chimney
Method: Prepare spring form pan before starting so it will be ready when cake batter is done. Melt butter and chocolate in double boiler - once completely melted stir to combine. (set aside) Beat yolks and sugar in an electric mixer until pale in color & slightly thickened. Mix the egg whites to stiff peaks, but not dry. Fold yolk mixture into chocolate and combine. Gradually incorporate whites into yolk mixture in thirds. Once combined, pour batter into spring form pan and bake for 50 - 55 minutes at 325 F. Cake is done when skewer come clean when pierced. 
Remove cake from oven and let sit for 10 minutes before releasing mold.
Cake will fall and should then cool before serving.
 
 
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