Chocolate Souffle Cakes with Sherry Cream Chocolate Souffle Cakes with Sherry Cream

Chocolate Souffle Cakes 150 Image by: Chocolate Souffle Cakes 150 Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2008




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.

Nutritional facts Per serving: about

  • Sodium 50 mg
  • Protein 6 g
  • Calories 460.0
  • Total fat 31 g
  • Cholesterol 123 mg
  • Saturated fat 18 g
  • Total carbohydrate 41 g


  • Iron 11.0
  • Folate 5.0
  • Calcium 4.0
  • Vitamin A 20.0
Share X

Chocolate Souffle Cakes with Sherry Cream