Chocolate sunken soufflé cake from The Violet Bakery Cookbook (page 193) by Claire Ptak

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pandasaurusrex on May 07, 2017

    Some Amazon reviewers strongly criticized Ptak's recipes as lacking clarity or thorough testing--and this recipe is another example. She makes repeated assumptions of your skill (or mind-reading ability), leading to growing confusion, frustration + disappointment unless you're an experienced baker. A souffle cake is deceptively simple -- at no point (in the recipe, or at the book's start) does she proffer any words of wisdom or help you avoid pitfalls for, say, beating egg whites. She never mentions not letting yolk contaminate whites when separating (I realized via a google search after 20 min of beating the whites + sugar that I had to start over). No mention of whether eggs should be cold vs room temp, or at what speed to whisk the yolks + sugar together. No time estimates given for any step. The recipe seems to suggest you combine the whites + sugar before you start beating, but it's not explicit and contradicts advice from most sources. Surprise! -- the cake didn't turn out. Ugh.

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