Warm Chocolate Soufflé Cakes With Raspberry Sauce
- Sauce:
- 2/3 cup granulated sugar
- 1/4 cup fresh orange juice
- 1 (12-ounce) package frozen unsweetened raspberries, thawed
- Cakes:
- Cooking spray
- 2 tablespoons granulated sugar
- 3/4 cup fat-free milk
- 1/4 cup half-and-half
- 2 ounces unsweetened chocolate, chopped
- 1/4 cup unsweetened cocoa
- 1 teaspoon vanilla extract
- 1 1/4 cups granulated sugar, divided
- 1/4 cup butter, softened
- 3 large egg yolks
- 1/4 cup all-purpose flour (about 1 ounce)
- 1/4 teaspoon cream of tartar
- 5 large egg whites
- 1 tablespoon powdered sugar
- To prepare sauce, combine first 3 ingredients in a food processor; process until smooth. Strain through a sieve into a bowl; discard solids. Cover and chill.
- To prepare cakes, coat 12 (6-ounce) ramekins with cooking spray; sprinkle evenly with 2 tablespoons granulated sugar. Set aside.
- Combine milk and half-and-half in a small saucepan. Bring to a simmer over medium-high heat (do not boil). Remove from heat; add chocolate, stirring until chocolate melts. Add cocoa and vanilla, stirring with a whisk. Pour into a large bowl; cool completely.
- Preheat oven to 325u0b0.
- Place 1 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed until light and fluffy. Beat in egg yolks. Add cooled chocolate mixture; beat until blended. Lightly spoon flour into a dry measuring cup; level with a knife. Stir into chocolate mixture.
- Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into prepared ramekins.
- Place ramekins in 2 (13 x 9-inch) baking pans; add hot water to pans to a depth of 1 inch. Bake at 325u0b0 for 33 minutes or until puffy and set. Loosen cakes from sides of ramekins using a narrow metal spatula. Invert the cakes onto 12 dessert plates. Sprinkle evenly with powdered sugar; serve with raspberry sauce.
granulated sugar, orange juice, cooking spray, sugar, milk, chocolate, unsweetened cocoa, vanilla, sugar, butter, egg yolks, allpurpose flour, cream of tartar, egg whites, powdered sugar
Taken from www.myrecipes.com/recipe/warm-chocolate-souffl-cakes-with-raspberry-sauce (may not work)