As I promised, I am posting a recipe on one of my favorite desserts to make when entertaining, Molten Chocolate Souffles served with a dollop of coffee ice cream. It is always a huge hit!
The beauty of this recipe, you can prep the souffles a day in advance. Cover and store in the fridge. Uncover and let come to room temperature before baking.
MOLTEN CHOCOLATE SOUFFLES
6 servings
5 tablespoons of sugar
plus about 5 tablespoons to dust the inside of the ramekins
8 ounces bittersweet chocolate, broken into pieces
3/4 cup (1 1/2 sticks) unsalted butter
plus extra butter to grease the inside of the ramekins
3 large eggs
3 large egg yolks
1 tablespoon flour
1 quart coffee ice cream
Generously grease six 1-cup (3 1/2" x 2 1/8") ramekins with butter. Starting with one ramekin, add some sugar to the ramekin, rotating to coat the bottom and sides. Pour into the next ramekin and repeat. Add more sugar as needed.
Add the chocolate and butter (cut into pieces) into a microwave proof dish and melt in the microwave. Remove and stir to blend.
With your mixer, beat the eggs, egg yolks and sugar until thick and a pale yellow. Fold in half of the chocolate/butter mixture, then the remaining. Then fold in the flour.
Divide the batter among the ramekins.
Put the ramekins on a baking sheet. In a 425 oven, bake for about 14 minutes or until edges are slightly puffed and the center has a slight crack.
Top with a generous sliver of coffee ice cream and serve immediately.
* In the winter, I put a bit of butter into the ramekins and
set them under my heating lamp above my stove. It melts
the butter and makes it easier to grease.
** To get 8 servings, use eight 3/4-cup ramekins.
Bon Appetit!
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