Name: Bee Sting Cake
Prep time: 4 h 25 min
Cook time: 25 min
Total time: 4 h 50 min
Ingredients: 4 cups 1 lb. 2 oz. / 500 g all-purpose flour, plus extra for the work surface; 1½ cakes (1 oz. / 30 g fresh yeast); ¼ cup 2 oz., 50 g sugar; 2 teaspoons 10 g salt; 6 eggs; 22/3 sticks (10 oz. / 300 g unsalted butter, softened and diced); 1 cup 250 ml whole milk; 1¼ teaspoons 3 g skimmed powdered milk; ½ vanilla bean (seeds scraped); Scant ¼ cup egg yolks (2 oz. / 60 g, about 3); ¼ cup 2 oz. / 60 g sugar; 2½ tablespoons 1 oz. / 25 g cornstarch; 2½ sheets (5 g gelatin); 9 oz. 250 g pastry cream; 1/3 cup 2½ oz. / 75 g egg whites, about 2 ½; 2 tablespoons 1 oz. / 25 g sugar; 2 teaspoons 10 ml kirsch; 1/3 cup 90 ml whipping cream, whipped to firm peaks; Scant 1/3 cup (3½ oz. / 100 g multi-floral honey); ½ cup 3½ oz. / 100 g sugar; Finely grated zest of 1 unwaxed orange; 6 tablespoons 3 oz. / 90 g butter; 1 cup 3½ oz. / 100 g sliced almonds; A 9-inch (23 cm pastry ring or cutter)

Ingredients

Scale

1½ oz. {40 g} dark chocolate {78% cacao} (preferably Arriba Nacional Ecuadorian grand cru chocolate)
1¼ cups {300 ml} whole milk
Scant ¼ cup {2 oz. / 60 g} egg yolks {3 yolks}
Scant ½ cup {3oz./80 g} granulated sugar
2 tablespoons {2/3 oz. / 20 g} cornstarch
Scant cup {7 oz. / 200 g} egg whites {6 to 7 whites}
3 tablespoons {2 oz. / 50 g} unsalted butter for the ramekins

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Instructions

Preheat the oven to 375°F {190°C}.
Grease 8 ramekins with butter.
Make a chocolate pastry cream: Chop the chocolate with a knife and place in a mixing bowl. Bring the milk to a boil in a saucepan. While it is heating, beat the egg yolks with the sugar in the bowl of a stand mixer fitted with a whisk until the mixture is pale. Incorporate the cornstarch. Pour onethird of the boiling milk over the yolk-sugar mixture to heat it. Whisk well and pour in the remaining milk and whisk to combine.
Return the liquid to the saucepan and bring to a boil. Remove from the heat. Stir in the chocolate until thoroughly combined. Allow to cool to room temperature.
Whisk the egg whites. With a flexible spatula, carefully fold them into the pastry cream.
Divide the soufflé batter among the prepared ramekins and bake for 16 minutes.

Notes

Serve the chocolate soufflés with a scoop of ice cream.

Prep Time: 20 minutes
Cook Time: 16 minutes