Here at Pumpercake, every day last week was celebrated with a Harry Potter-inspired post and recipe. Amidst all the Harry-hype, it seems that I somehow managed to omit Evan’s birthday dessert from the recipe lineup. Although I was able to pull together a couple fabulous desserts for the occasion, I didn’t get the chance to whip up a post with the recipe!
Evan, the talented photographer behind the lovely photos of Pumpercake, has been quite the study-bug lately (as mentioned previously) and had requested a low-key, quiet birthday at home. He suggested that we order some Asian take-out and rent a movie. I decided to step it up a notch and spent the day placing orders at numerous Chinese, Thai, and Japanese restaurants, selecting his favorite specific dishes from each, and gave a different specified time for every take-out order to be delivered. With each knock on the door throughout the evening, Evan was presented with an array of his favorite foods until the apartment had transformed into a sort of Asian-buffet. Needless to say, I knew there would be little room for dessert, so I came up with one mini-dessert, and, to be enjoyed the following day, a more indulgent treat.
Evan is an avid fruit-lover, and his favorite combination is that of white chocolate and raspberries. As his mini-dessert, I strung together a simple array berries and ran the skewered fruit through some rich white chocolate. And instead of an extravagant Birthday cake, I went with individual white chocolate souffle cakes, filled with a dark chocolate and raspberry molten surprise. The cakes turned out amazing. The light, fluffy texture of a souffle paired with the richness of the warm white and dark chocolates, and the smooth bite and tang of the raspberry made for an incredible merriment of Evan’s favorite flavors.
A very happy (late) Birthday goes out to our wonderful “food-tographer!” I hope you enjoyed your day (and your desserts!) as much as I enjoy and appreciate all you do for me and for Pumpercake!
White Chocolate Raspberry
Molten Soufflé Cakes
Inspired by: White Chocolate & Raspberries (Evan’s favorite!)
3 tablespoons all purpose flour
small pinch of table salt
¾ cup whole milk
3 large eggs, separated & room temperature
6 ounces white chocolate, chopped
¼ teaspoon pure vanilla extract
¼ teaspoon cream of tartar
2¼ tablespoons superfine granulated sugar
6 balls raspberry-chocolate ganache (recipe below)
–recipe yield: 6 six-ounce servings
Prepare 6 six-ounce ovenproof ramekins by buttering them and lightly coating them with granulated or superfine sugar, tapping out the excess. In a heavy bottomed saucepan, stir together flour, salt and about half of the milk to form a paste. Whisk in the remaining milk and set saucepan over medium heat. Whisking frequently, heat mixture for 2-3 minutes, or until it forms a thick cream sauce. As mixture heats, crack egg yolks only into a large bowl, breaking them apart slightly with a fork. Add a small amount of the cream sauce to the yolks while continuously whisking. When the yolks have been brought up to temperature, pour them into the saucepan and continue to heat while constantly whisking. Mixture should soon resemble a pastry cream, and should then be transferred to a large bowl. Whisk white chocolate into the hot pastry cream mixture until melted and smooth, and then stir in the vanilla. Set aside to cool slightly.
Position a rack in the lower 1/3 of the oven and preheat the oven to 375 degrees. In a large bowl, beat egg whites until slightly foamy. Add in cream of tartar and continue to whip until the whites just barely reach soft peaks. Gradually beat in the superfine sugar and whip the meringue into medium-soft peaks. Gently fold the meringue gradually into the tepid pastry cream until the mixture is combined. Spoon the lightened mixture into each prepared ramekin until each is just about 1/3 full. Place one chilled ball of raspberry-chocolate ganache into each ramekin on top of the first layer of the souffle mixture. Spoon the remaining souffle mixture on top of and around each ball of ganache until the ganache has been completely covered and each ramekin is completely full. Use the dull side of a butter knife to scrape the very top of each ramekin, leveling off the mixture.
Place ramekins on a baking sheet and bake until the tops of the souffle cakes are golden and they’ve risen and are beautifully puffed, about 16-18 minutes. They should quiver slightly when tapped and be warm and soft in the centers. Let cool slightly before serving, but note that the longer they sit, the more they’ll deflate. Dust with powdered sugar to serve. Assembled and unbaked souffle cakes can be covered tightly with plastic wrap and stored in the refrigerator for up to 2 days.
½ cup fresh raspberries
2 tablespoons unsalted butter
1 tablespoon granulated sugar
3 ounces dark chocolate, chopped
Place a small metal pan in freezer. Pour raspberries in a food processor and pulse until pureed. Push through a fine mesh sieve, discarding seeds. Prepare a double boiler with a small glass bowl, and combine in the bowl the butter, sugar, and 2 tablespoons of raspberry puree (remaining puree can be discarded or used as garnish). Heat until dissolved and hot, remove from heat, and stir in chocolate until melted and combined. Pour mixture into the chilled pan and freeze for 20 minutes. Use a small scoop to scrape the mixture into 6 balls. Refrigerate ganache balls until ready to bake dessert.