Chocolate Souffle Cakes with Sherry Cream
Chocolate Souffle Cakes
Photography by Matthew Kimura
This recipe makes 8 servings
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 |
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.
Ingredients
- 1/2 cup whipping cream
- 1 tbsp icing sugar
- 1 tbsp cream sherry or vanilla
- Cakes:
- 1/2 cup unsalted butter
- 8 oz good-quality bittersweet chocolate, chopped
- 3 eggs
- 1 cup granulated sugar
- 1 tsp vanilla
- 3 egg whites
- Icing sugar, (optional)
Preparation
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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