Chocolate Soufflé Cakes with Vanilla-Thyme Ice Cream
These soft, chocolaty sponge cakes are a cross between angel food cake and a firm soufflé. Adolfo Muñoz bakes his soufflé cakes in individual cake rings with parchment-paper collars. We simplified the recipe by using ramekins and had good results. Slideshow: Beautiful Desserts
Recipe Summary test
The soufflé cakes can be prepared through Step 5 and stored in their ramekins at room temperature for up to 3 hours. Remove the baked soufflé cakes from their ramekins, peel off the parchment paper and reheat them on a large baking sheet in a 425° oven for 2 minutes.