Chocolate lava soufflés

Hey Luuuxers,
like every girl i adore Chocolate and it`s a fact that i live in the country who makes the best chocolate in the world.. Yes girls i live in Belgium and i know you all have tasted or wanted to taste Belgian chocolate, cuz everyone knows we have the best chocolate in the world. Just like our beers are the best, but that is for another post.

So i found this recipe. These beautiful little soufflés are a chocolate lovers dream theyre so rich and creamy, and just melt in your mouth.

- 8 teaspoons Sugar In The Raw®
- 3 ounces coarsely chopped bittersweet chocolate, divided
- 2 1/2 tablespoons unsalted butter
- 2 tablespoons plus 1 teaspoon unsweetened cocoa
- 4 tablespoon + 2 teaspoons heavy cream, divided
- 2 egg yolks
- 4 egg whites
- 3 tablespoons Sugar In the Raw
- 3/8 teaspoon cream of tartar

- 4 (3 1/4 -inch x 1 3/4 -inch) ramekins
Baking Sheet

Preheat oven to 400°F. Heat oven for at least 20 minutes before baking. Prepare the ramekins by buttering the inside of each and sprinkling each with 2 teaspoons Sugar In The Raw®. Shake gently to coat inside with sugar; set aside. In medium microwave-safe bowl, combine 1 ½ ounces chocolate, butter and cocoa. Heat mixture on high, stirring every 15 seconds, for about 1 minute or until chocolate is melted and mixture is smooth. Cool to room temperature. Meanwhile, in a small bowl whisk together 2 tablespoons plus 2 teaspoons heavy cream and egg yolks. Combine with chocolate mixture. Set aside. In medium mixing bowl, gently whisk 4 egg whites. Slowly stir 2 tablespoons of egg whites into chocolate mixture with whisk, just until incorporated.

Add 3 tablespoons sugar to remaining egg whites and beat until frothy. Add cream of tartar and continue beating until stiff. Stir 1/4 beaten egg whites into chocolate mixture with whisk; gently fold remaining beaten egg whites into chocolate mixture. Arrange ramekins on a baking sheet. Fill each almost to top with chocolate mixture. Bake for 10 minutes. Soufflés will puff above top of ramekins. While soufflés are baking, melt remaining 1 1/2 ounces chocolate in microwave-safe bowl on high for about 1 minute, stirring every 15 seconds. Stir in remaining 2 tablespoons heavy cream until smooth. Heat mixture on high, stirring every 15 seconds, for about 30 seconds or until hot. Set chocolate lava aside. After the soufflés have cooled slightly, about 15 minutes, scoop centers out with a teaspoon. If you plan on serving on a plate rather than the ramekin, do not scoop all the way down to the bottom of the soufflé, as the bottom will become the top and the lava will remain hidden. Pour chocolate lava into the centers. If you serve on a plate, work around the sides of the soufflé with a sharp knife to loosen and then turn upside down onto plate.


*Pictures and recipe from*

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