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Winner of our Holiday Baking Recipe Contest Announced!
Posted by Olivia on Wed, January 19, 2011
This past holiday season, we just wrapped up a successful Holiday Baking Recipe Contest through our Facebook fan page. It’s the first of a regular series of recipe contests to be held through our site, and we couldn’t be more thrilled to have our friends and fans on board!
December’s winner of the Holiday Baking Recipe Contest went to Rebecca Friedman, whose recipe for Dark Chocolate, Lavender, & Cointreau Soufflé Cake took in almost 200 “likes” on our Facebook fan page. For her amazing recipe and photo, Rebecca won our VIP Olive Oil Gift Set, as featured on Oprah's "O" List. Congrats, Rebecca!
Below is her award-winning recipe for this delectable holiday dessert.
Stay tuned for our next recipe contest, to be held in the month of February via our Facebook fan page. February’s contest theme: Valentine’s Day inspired recipes. Get your ideas going, and we’ll have more details announced soon, so stay tuned at our Facebook fan page!
Rebecca Friedman’s Dark Chocolate, Lavender, & Cointreau Soufflé Cake
2/3 cup granulated sugar, divided
1/2 cup brown sugar
3/4 cup water
2 teaspoons lavender
2/3 cups cocoa powder
1/4 teaspoon salt
2 ounces 70% dark chocolate, chopped
2 ounces unsweetened baking chocolate, chopped
2 tablespoons Cointreau (orange-flavored liqueur)
3 large egg yolks
6 large egg whites
1/4 cup sifted all-purpose flour
1/4 teaspoon cream of tartar
Olive Press clementine olive oil
Sea salt and powdered sugar (garnish)
1. Preheat oven to 300°F.
2. Spray a springform pan (9 inches) with cooking spray.
3. Combine 1/3 cup granulated sugar, brown sugar, water, and lavender in a large saucepan. Stir well and bring to a boil, then remove from heat.
4. Add cocoa, salt, and chocolates, and stir until chocolate melts.
5. Stir in Cointreau and egg yolks.
6. Stir in flour; cool to room temperature. Set aside.
7. Beat egg whites and cream of tartar at high speed of a mixer until foamy.
8. Add remaining 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
9. Gently fold one-fourth of egg white mixture into chocolate mixture; repeat until all is incorporated.
10. Spoon into prepared pan. Bake at 300° for 1 hour or until a wooden pick inserted in center comes out almost clean.
11. Cool completely on wire rack. Remove sides from pan.
12. Garnish with a drizzle of the Clementine oil and a very light sprinkle of sea salt and powdered sugar.
13. Serve and enjoy. I like it with vanilla ice cream.
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