With Love From
Darling's Kitchen

54. Baking the Classics
Fast & Fancy

Renny Darling

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Dear Fans,

I must confess, right at the start, that I do not like to chore in the kitchen one bit more than necessary.  However, I simply love and adore delicious food, prepared in an exciting and original manner.  My cookbooks originated out of these two concepts... the desire for exquisite tasting dishes that could be prepared ahead and in the minimum amount of time.

My main emphasis is TASTE... rich, glorious and pleasurable... with recipes that promise to get you out of the kitchen in a hurry.

Two perfect examples are the recipes I am sharing today.  In a sense, they are both amazingly simple to prepare and they produce a beautiful, delicate gateau and a grand soufflé in the least imaginable amount of time to prepare.  Both of these recipes can be quite laborious made from scratch.  Yet these recipes will truly gratify you. 

There is a cute story about the soufflé.  My friend was interviewing a band for her daughter's wedding and she prepared the soufflés for the band members.  They were so absolutely taken with the soufflés, that they offered to reduce the price by $400, if she would share the recipe.  Of course, my friend said "yes" and she immediately called me when they left and told me the story.  She said I made her day.  And I answered, that she made my day, too.  It probably made me even happier than I could say.


The Recipes

1-Minute Chocolate Fudge Gateau with
Chocolate Buttercream

2-Minute Soufflé Au Chocolat

1-Minute Chocolate Fudge Gateau with
Chocolate Buttercream

There are few desserts you can make that are simpler or better-tasting than this one.  This cake is prepared by blending all the ingredients for 30 seconds... that's all there is to it.

            4             eggs
            1 1/4             cups sugar
            1             cup chopped walnuts
            1/2             cup flour
            1             teaspoon baking powder
            1/2             cup sour cream
            4             tablespoons cocoa
            1             teaspoon vanilla

Place all the ingredients in a food processor and blend for 30 seconds, or until the nuts are very finely chopped.  Pour batter into a 10-inch greased springform pan and bake in a 350° oven for 30 minutes, or until a cake tester, inserted in center, comes out clean.  Allow to cool in pan.  When cool, swirl with Chocolate Buttercream on the top and sides. Serves 8 to 10.

Chocolate Buttercream:
            1/2             cup semi-sweet chocolate chips, melted
            1/4             cup butter, melted
            1/2             teaspoon vanilla

In a bowl, stir together chocolate and buter until blended. Stir in vanilla.


2-Minute Soufflé Au Chocolat

Imagine preparing a soufflé and not separating eggs, not making a white sauce, not beating the whites and yolks separately, and folding all the ingredients very carefully.  This soufflé is made by blending a few ingredients for 2 minutes in your food process.

  1 1/2       cups semi-sweet chocolate chips
        1        cup heavy cream

        5        eggs, at room temperature
        1        package (8 ounces) cream cheese, at room temperature,
                          and cut into 8 pieces
                        pinch of salt
        1         teaspoon vanilla

Place chocolate chips in a blender or food processor container.  Heat the cream to boiling point and pour it into the container.  Blend for about 10 seconds, or until chocolate is melted.  (Do this carefully, so that the hot cream does not splatter.)  Beat in the eggs, one at a time, until blended.  Add the remaining ingredients and blend for about 1 minute.

Pour the mixture into 6 buttered and sugared soufflé ramekins. (It can be held at this point, covered with plastic wrap and stored in the refrigerator.)

Before serving, remove from the refrigerator, place ramekins on a cookie sheet, remove plastic wraps and allow to stand at room temperature for 10 minutes.  Bake in a 375° oven for about 20 minutes.  Top will be a little cracked... this is normal.  Serve with a spoonful of Vanilla Crème Fraiche.  Serves 6.

Vanilla Crème Fraiche:
            1/2             cup cream
            1/2             cup sour cream
            1             teaspoon vanilla
            1             tablespoon sugar

Stir together all the ingredients until blended.  Allow to stand at room temperature for 1 hour, and then refrigerate.  This can be prepared several days prior to serving and stored in the refrigerator, covered.  Yields 1 cup.





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