Retomber comme une souffle
This edible idiom , which I found on Clotilde’s beautiful blog Chocolate & Zucchini, literally translates as “falling back like a souffle”. It describes an abrupt loss of interest after an enthusiastic start, which sort of sums up my experience with this cake. It’s not a bad recipe by any means, just not for me…plus umm I think I made some bad baking calls, which probably added to the disappointment. Firstly, I think I overwhipped the egg-whites and, having opted for a 9-inch springform pan instead of the recommended 10-incher, I added about 5 minutes to the baking time because I was worried the middle would be undercooked. I was wrong. The end result was a very good looking cake with a perfect fallen centre. The texture was light and fluffy, but not really my cup of tea. I like my chocolate cakes to be rich and fudgy – just over the brownie/cake border – so this didn’t really deliver in my opinion. My tasters, on the other hand, swore it was delicious – so don’t let me put you off..
I took the cake to my friend’s fabulous housewarming party, where it made a perfect centre piece, all dressed up with fresh blueberries & strawberries soaked in syrup… We had it with ice cream and..er.. some of us also spooned on hefty globs of leftover cream cheese frosting. Because everything tastes better with cream cheese frosting. (Don’t judge me).
It was a fancy dress do (meaning everyone threw on their tackiest bling) and that cocktail was the first of MANY.. so by the end of the night, the cake was just as tarted up as the rest of us..
Even though I didn’t love this one, I’d consider giving it another shot and reducing the baking time to see if that adds more moisture. In any case, I’m really happy to have finally tried making a souffle – so big big thanks to Sarah, the Blue Ridge Baker, for choosing this one!! Head over to her lovely blog for the recipe, and check out the SMS blogroll to see how others have fared!