Sunday, March 7, 2021
Toast Valentine’s Day with Chocolate Souffles
Monday, February 8, 2021

Want a chocolate dish that will wow your sweetheart?

Darci Swanson, who divides her time between Sun Valley and her apple orchards near Yakima, has just the thing: Individual Chocolate Souffles, also known as Molten Chocolate Lava Cakes or Warm Chocolate Brownie Cups.

“This is a low-effort recipe with maximum effect! And it’s delicious. Your friends and family will love you for making it!” she says.

Join Darci and Marie Gallo as they show how to make these yummy chocolate goodies on today’s episode of Marie’s Kitchen.

6 oz. bittersweet chocolate, chopped

¾ cup unsalted butter (1 ½ sticks)

3 eggs at room temperature

3 egg yolks at room temperature

6 Tbsp. sugar

1 Tbsp. vanilla extract (or a liquor)

½ tsp. salt

5 Tbsp. flour

Top with creme fraîche, fresh raspberries, ice cream or whipped cream

Preheat oven to 375 degrees. Butter and flour 6 oz. ramekins or metal rings or small oven-proof bowls. Put rings on silicone silpat or foil or waxed paper on metal cookie sheet. Melt chocolate and butter together over very low heat and stir when melted. Cool for about 2 minutes.

In a medium bowl, combine eggs, egg yolks and sugar. Beat until mixture is pale and a slowly dissolving ribbon forms on the surface when beaters are lifted, about 10 minutes. Mix in the vanilla and salt. Beat in the flour. Add the chocolate mixture and beat until thick and glossy, about five minutes or less. Pour the batter equally into the rings or ramekins about ¾ from the top.

At this point, you can refrigerate or freeze the soufflés until future use.

If baking immediately, bake the cakes until each soufflé is set around the edges but moves slightly in the center, about 10  minutes. It might take a little longer, but do not overbake.

If they are in the refrigerator or freezer, take them out and immediately bake them in a preheated 375-degree oven for 13 minutes.

Let cool slightly and either serve in the ramekins themselves or use a knife around the edges and invert onto a plate. If using metal rings, lift up using tongs and remove ring. Using a very flat spatula, move onto a plate for serving.



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