"Easy Baking"

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Signatures - Washington, D.C.
801 Pennsylvania Ave. NW
Washington, D.C. 20004

Leon Baker - Pastry Chef

Chocolate Souffle Cake
with Chocolate Sauce, Rice Krispie
Treats, Chocolate Pastry Cream Skin,
Curry Syrup and Coconut Sorbet

The Chocolate Souffle Cake
1)   1 1/2 lb. Semi-Sweet Chocolate
2)   3 oz. Bitter-Sweet Chocolate
3)   1 lb. Butter
4)   15 Eggs - separate yolks and whites
5)   6 1/2 oz. Sugar separated into 2 oz. and 4 1/2 oz.
6)   1 tbs. Vanilla Extract
7)   5 oz. toasted Almond Flour
8)   25 oz. All-Purpose Flour
9)   1/8 tsp. Baking Powder
10) 3 tbs. Cocoa Powder
11) 1/8 tsp. Salt
12) 1/4 tsp. Cream of Tartar

1)   Melt chocolates and butter in a double boiler until the chocolates are fully melted.
2)   Then whip egg yolk and the 2 ounces of sugar to a full volume.  Add the chocolate
        mixture and fold until combined.  Then add the sifted dry ingredients plus the
        vanilla extract and the Cream of Tartar.  Fold very lightly until combined.
3)   Take the egg white and the rest of the sugar and whip to a soft peak.  Then gently
        fold in to your mixture.
4)   Spray aluminum cups with pam then coat with sugar.  Scoop the chocolate mixture
        into a coup about 3/4 high.
5)   Bake at 350 degrees for about 15 to 20 minutes and let cool before unmolding.

The Chocolate Sauce
1)   5 oz. Corn Syrup
2)   4 oz. Water
3)   2 oz. Cocoa Powder
4)   1/2 lb. Sugar
5)   1 1/2 oz. Semi-Sweet Chocolate
6)   2 oz. Butter
7)   3 oz. Heavy Cream
8)   3/4 tsp. Vanilla

1)   Bring to a boil the corn syrup, water, cocoa and the sugar.  Make sure to stir so
        it's smooth.
2)   Remove from the heat and add the chocolate, butter and the heavy cream.
3)   Bring back to a boil.
4)   Take off the heat.
5)   Add the vanilla and then strain.

The Rice Krispie Treats
1)   5 oz. Butter
2)   1/2 lb. Marshmallows
3)   Just under 1 lb. of Rice Krispies

1)   Melt butter and marshmallow until smooth.
2)   Fold in Rice Krispies.
3)   Oil a Brownie pan and place mixture inside...pressing down the Rice Krispe mixture
        until it forms into a solid square.
4)   When cooled down...remove from the pan and slice.  Then cut into circles for

The Chocolate Pastry Cream Skin
1)   1 pint Milk
2)   1/3 oz. Sugar
3)   1 Egg
4)   1 1/2 oz. Yolks
5)   2 1/2 oz. Sugar
6)   1 1/3 oz. Pastry Flour
7)   1/2 oz. Cocoa Powder

1)   Add the 5 ounces of sugar to the egg and the egg yolks...plus the flour the the cocoa
       powder.  Stir to combine.
2)   Bring milk and the 1/3 ounce sugar to a boil.  Then temper the milk into the egg
        mixture and stir until thicken.
3)   Take off the heat and spread a thin layer onto your silpat.
4)   Bake at 350 degrees for about 15 minutes or until batter seems dry to touch.
5)   Remove from the oven and peel the skin off the silpat.

The Coconut Sorbet
1)   15 oz. Coconut Puree
2)   1/2 cup warm Water
3)   1/2 cup Sugar
4)   2 tbs. Rum

1)   Combine all ingredients.
2)   Put into an ice cream machine and freeze.

The Curry Syrup
1)   1/2 cup Sugar
2)   1/2 cup Water
3)   1 tsp. Curry Powder

1)   Bring to a boil.
2)   Let chill.

Final Assembly
1)   Swirl the chocolate sauce on a plate.
2)   Put the chocolate souffle cake on the plate and add more chocolate sauce on
3)   Place one Rice Krispie treat on the plate.
4)   Then put coconut sorbet on top of the rice krispie treat.
5)   Put the chocolate pastry cream skin in the sorbet.
6)   Add curry syrup to plate.

Good Eating!!!