← Back to Search Results
baking
Chocolate Chinchilla

Photo by:
Comments: 0
 

Recipe

CONTRIBUTED BY SALLY SCHMITT

Sally has made this desset in her cooking classes for more than thirty years, and she shared it with John when he helped teach at The Apple Farm, the orchards where Sally and her husband, Don, grow apples. There’s nobody quite like Sally, and no other dessert quite like a chinchilla. This soufflé has a really intriguing, almost sticky texture.

Sally adds cinnamon to the batter, but we usually leave it out. She tops each slice of chinchilla with sherry-flavored whipped cream. She uses a ring mold or tube pan for a dramatic look, as the batter rises to the top of the mold and puffs over the top beautifully as it bakes.

Yield: Serves 12 to 16

Ingredients

  • 2 cups confectioners’ sugar
  • 1¼ cups unsweetened cocoa powder
  • 1 teaspoon ground cinnamon (optional)
  • 2 cups egg whites (about 12 large whites)
  • Whipped Cream 
  • Cacao nibs for sprinkling (optional)

Directions

 

Position a rack in the middle of the oven and preheat the oven to 325°F Butter an 11-inch ring mold or a 12-cup (10-inch) Bundt pan, and place in a deep roasting pan.

Sift together the sugar and cocoa into a medium bowl. Shift in cinnamon, if using.

In the bowl of a stand mixer fitted with the whisk attachment, whip the whites on medium speed until soft peaks form, 5 to 7 minutes. Do not overbeat.

Meanwhile, bring a medium saucepan of water to a boil for the water bath.

Remove the bowl from the mixer, and top the whites with the cocoa mixture. This will look like a lot to incorporate, but the batter will come together. Slowly and gently fold the ingredients together, reaching to the bottom of the bowl to incorporate all the whites.

Pour the batter into the prepared pan. Spread the batter into the corners with a rubber spatula.

Pour enough boiling water into the roasting pan to come 2 to 3 inches up the sides of the mold. Bake for 45 minutes to 1 hour, or until a skewer inserted in the center of the cake comes out clean. The cake will puff up as it bakes, then shrink back as it cools.

Carefully transfer the mold to a cooling rack, and cool completely in the pan. Run a knife around the edges of the pan and unmold the cake onto a serving plate. Serve with whipped cream and, if desired, a sprinkling of cacao nibs.


© 2006 Scharffen Berger Chocolate Maker, Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 16. Nutritional information does not include Whipped Cream or Cacao Nibs for sprinkling. For nutritional information on Whipped Cream, please follow the link above.

89kcal (4%)
13mg (1%)
0mg (0%)
0mcg RAE (0%)
153mg
37mg
5g
15g
2g
19g
0mg (0%)
52mg (2%)
1g (3%)
1g (1%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sweet-life The Sweet Life
by Kate Zuckerman
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
spice Spice
by Ana Sortun
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?