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Chocolate Molten Souffles

After a simple and rustic but nice dinner of pasta with asparagus with cream and pistachios, we're having an incredibly rich and decadent dessert, a real indulgence. It's so rich, in fact, that #2 occasionally says, "when are we going to have that dessert that makes us want to throw up?" It's not for those concerned with nutritional details.

This is my second most requested recipe, first being the chocolate chip cookies that I've already shared.

Courtesy of Commander's Kitchen by Ti Adelaide Martin and Jamie Shannon (from Commander's Palace in New Orleans)

Chocolate Molten Souffles

12 T. unsalted butter, softened
1 lb. semisweet chocolate
8 eggs
1 1/2 c sugar
1 1/2 c flour

Sauce
8 oz white chocolate
1/2 c heavy cream

-Preheat over to 350
-Use 2 T butter to grease 8 ramekins, each with a 6 oz capacity.
-Melt the remaining butter with chocolate on the top of a double boiler or in a microwave
-Break eggs in the workbowl of a food processor. Add the sugar and chocolate. Pulse for 15 seconds. Add flour and pulse for 10 seconds. Scrape down sides of bowl and pulse another 10 seconds.
-Pour equal amounts of batter into ramekins. Place ramekins on a baking sheet, and bake for 20 minutes. Remove souffles and let them cool for only 2 minutes.
-While souffles are baking, melt white chocolate and cream to make sauce.
-Carefully invert onto plate drizzled with white chocolate sauce. Sprinkle with powdered sugar and serve.

Notes:

Use the best chocolate you can find. I prefer bitter sweet, but that's just me. It's always fun to find a little piece in the bottom of the cabinet--like finding money.

Make sure you use all the butter suggested for greasing ramekins. It may seem disgusting, but if you skimp, the souffles may not come out properly, and you'll end up with a nasty bowl of chocolate goo.

If you want to make these ahead, pour the batter into ramekins and chill until ready to bake. Bake for 25 minutes straight from the fridge.

Also, it's important to serve this right away. If you wait, it becomes just a plain old cake, and who wants that?

Comments

Daniel Martins said…
Hey, do great minds think alike, or what? Brenda served the same dish Sunday evening to our church youth group, who were at our house for the last leg of a progressive dinner.

BTW, I love your blog. Already added it to my favorites list!

Dan (for the rest of the world: the blogger's brother-in-law)
7:33 PM
Ms Mac said…
Mmmmm.... Sounds delightful. But maybe a bit too much effort for me. Maybe I'll pass the recipe onto friends, telling them how much I love them and then invie myself over to dinner at their place!

Yeah, that's what I'll do!
6:45 AM
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