Mmmm. How about some chocolate today?
I love pecan pie and gingerbread cookies, but here’s an alternate dessert choice for the season. And for entertaining, this recipe is a terrific choice because the cakes can be made the day before and reheated for 5 minutes in a 350 degree F oven prior to service.
Warm Chocolate Souffle Cakes make an elegant end to a dinner party. Craving more luxury? Then serve with a glass of Champagne. Hard to go wrong with chocolate and bubbles.
Enjoy! -alyce eyster
Photo: Fulton Davenport
Warm Chocolate Souffle Cakes
Author: culinarythymes.com
Recipe Type: dessert
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
- 6 oz. semisweet chocolate, chopped
- 6 Tblsp unsalted butter, cubed
- 4 eggs, separated
- 3 Tblsp sugar
- 2 tsp vanilla
- sour cream
- chocolate shavings
Instructions
- Preheat the oven to 350 degrees F.
- Melt the chocolate and butter in a small saucepan over very low heat or in the microwave, reserving about 1 teaspoon of butter to grease the ramekins.
- Whisk the egg whites in a mixer using the whisk attachment until they from soft peaks. Add the sugar, yolks and vanilla to the melted chocolate mixture. Fold in the whisked egg whites.
- Pour the mixture into 6 greased (1 cup capacity) ramekins and bake for 10-12 minutes. Let the cakes cool for 10 minutes and then unmold them onto 6 dessert plates. Garnish with a dollop of sour cream and chocolate savings made with a vegetable peeler.