How to make it

  • Preheat the oven to 350F.
  • Generously butter six 6-ounce souffle
  • cups and sprinkle each with granulated sugar. Tap out the excess
  • sugar.
  • In the top of a double boiler set over barely simmering water,
  • melt the butter and chocolate together. Remove the top of the
  • double boiler pan from the heat.
  • In the bowl of an electric mixer fitted with the whisk
  • attachment and set on low speed, beat the egg yolks and eggs for
  • about 2 minutes, or until light and smooth. With the mixer running,
  • pour the melted chocolate into the bowl and mix for about 2 minutes
  • longer.
  • Put the confectioners' sugar and flour in a fine-mesh sieve and
  • sprinkle into the chocolate mixture. With the mixer on medium
  • speed, beat for 30 seconds, or until well mixed.
  • Pour the batter into the prepared souffle cups, leaving about
  • 1/4 inches of space below the rim. Set the souffle cups on a baking
  • sheet and bake for 18 to 20 minutes, or until puffed and about 1
  • inch higher than the rim. The centers will be soft but not sticky.
  • Remove the cakes from the oven and immediately invert each onto
  • a serving plate. Remove the cup, and garnish each plate with three
  • raspberries and a scoop of vanilla ice cream.

Reviews & Comments 5

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    " It was excellent "
    lor ate it and said...
    Oh my gosh, this will take care of my chocolate craving ;) HIGH 5+++++
    Was this review helpful? Yes Flag
    " It was excellent "
    sandygalesmith ate it and said...
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    " It was excellent "
    rosemaryblue ate it and said...
    Love it,love it!
    Was this review helpful? Yes Flag
    " It was excellent "
    glennk ate it and said...
    ou ces't chocolat je taime chocolat high 5 from moi
    Was this review helpful? Yes Flag
    " It was excellent "
    hunnee ate it and said...
    love love it
    Was this review helpful? Yes Flag

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