Warm Chocolate Souffle Cakes Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
15 ounce: Hi Quality Bitter- Or Semi-Sweet Chocolate, Chopped
3/4 cup: Butter,
6: Eggs,
1 3/4 cup: Granulated Sugar, Divided
Directions:
Preheat oven to 400 degrees. Butter (or spray with nonstick vegetable
spray) 12 4-ounce souffle cups. Melt chocolate and butter in a large bowl
over a pan of simmering water. Separate eggs into 2 bowls. Whisk the yolks
with 3/4 cup sugar until pale yellow and sugar is dissolved. Whisk egg
whites with 1/2 cup sugar until soft peaks form. Add remaining 1/2 cup
sugar and continue beating until stiff peaks form.
Gently stir egg yolk mixture into chocolate mixture. Fold chocolate mixture
into egg whites in 3 or 4 batches. Pour into souffle cups and bake for 12 -
14 minutes, or until puffed and dry on top. Serve immediately.
NOTES : These souffles can be made ahead and refrigerated before baking at
the last minute.
Recipe by: Paleys Place, Portland, Oregon (Jennifer Flanagan)
Posted to MC-Recipe Digest V1 #827 by LBotsko@aol.com on Oct 5, 1997
Source from luhu.jp
spray) 12 4-ounce souffle cups. Melt chocolate and butter in a large bowl
over a pan of simmering water. Separate eggs into 2 bowls. Whisk the yolks
with 3/4 cup sugar until pale yellow and sugar is dissolved. Whisk egg
whites with 1/2 cup sugar until soft peaks form. Add remaining 1/2 cup
sugar and continue beating until stiff peaks form.
Gently stir egg yolk mixture into chocolate mixture. Fold chocolate mixture
into egg whites in 3 or 4 batches. Pour into souffle cups and bake for 12 -
14 minutes, or until puffed and dry on top. Serve immediately.
NOTES : These souffles can be made ahead and refrigerated before baking at
the last minute.
Recipe by: Paleys Place, Portland, Oregon (Jennifer Flanagan)
Posted to MC-Recipe Digest V1 #827 by LBotsko@aol.com on Oct 5, 1997
Source from luhu.jp
Tags
Desserts