Chocolate Souffl?akes with Sherry Cream
Treat Mom to chocolate with this easy dessert. These cakes rise while baking but fall when cooling, creating a soft silky interior. The best part is that you can make them ahead to reheat and puff in the microwave before serving.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 460 |
| pro | 6 g |
| total fat | 31 g |
| sat. fat | 18 g |
| carb | 41 g |
| fibre | 3 g |
| chol | 123 mg |
| sodium | 50 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 11% |
| vit A | 20% |
| folate | 5% |
-
1/2 cup (125 mL) whipping cream
1 tbsp (15 mL) icing sugar
1 tbsp (15 mL) cream sherry (or 1 tsp/5 mL vanilla)
Cakes:
1/2 cup (125 mL) unsalted butter (approx)
8 oz (250 g) good-quality bittersweet chocolate, chopped
3 eggs
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla
3 egg whites
Icing sugar (optional)
Preparation:
Cake: Brush eight 3/4-cup (175 mL) custard cups with 1 tbsp (15 mL) of the butter; set aside.
In bowl over saucepan of hot (not boiling) water, melt chocolate with remaining 1/2 cup (125 mL) butter; let cool slightly.
In separate bowl, beat whole eggs with half of the sugar just until pale; whisk in chocolate mixture and vanilla.
In another bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Fold one-quarter into chocolate mixture; fold in remaining whites.
Spoon into prepared cups. Bake on baking sheet in centre of 350°F (180°C) oven for 25 to 28 minutes or until top is puffed and cracked and centre is still moist. Let cool on rack. (Make-ahead: Cover and refrigerate for up to 2 days. To reheat, microwave, 4 at a time, on high for 90 seconds or until puffed.) Dust with icing sugar (if using).
In bowl, whip cream with sugar and sherry. Serve with cakes.
In bowl over saucepan of hot (not boiling) water, melt chocolate with remaining 1/2 cup (125 mL) butter; let cool slightly.
In separate bowl, beat whole eggs with half of the sugar just until pale; whisk in chocolate mixture and vanilla.
In another bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Fold one-quarter into chocolate mixture; fold in remaining whites.
Spoon into prepared cups. Bake on baking sheet in centre of 350°F (180°C) oven for 25 to 28 minutes or until top is puffed and cracked and centre is still moist. Let cool on rack. (Make-ahead: Cover and refrigerate for up to 2 days. To reheat, microwave, 4 at a time, on high for 90 seconds or until puffed.) Dust with icing sugar (if using).
In bowl, whip cream with sugar and sherry. Serve with cakes.
Source
Canadian Living Magazine: May 2008
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For more ideas on cooking with Real Cream, click here |
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