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Rating:
[Total: 4 Average: 5/5]
These warm soufflés are rich with chocolate and perfumed with cinnamon and cayenne. The cayenne is such a great little sneaky surprise.
- Butter For Greasing Ramekins
- 4 Ounces Bittersweet Chocolate (Chopped)
- 4 Ounces Milk Chocolate (Chopped)
- 10 Tablespoons Unsalted Butter
- 3 Large Eggs
- 3 Large Egg Yolks
- 1 1/2 Cups Powdered Sugar
- 1/2 Cup Unbleached Flour
- 1 Teaspoon Ground Cayenne
- 1/4 Teaspoon Ground Cinnamon
- Preheat oven to 450 degrees. Grease 6 individual ramekins. Set aside.
- Fill large-size pot halfway with water and bring to a boil. Put butter, and both bittersweet chocolate and milk chocolate in a large-size bowl to create a double boiler by placing bowl on top of pot of boiling water.
- Whisk chocolate and butter together until completely melted. Set aside to cool slightly.
- In large-size bowl, whisk eggs and egg yolks together. Whisk in powdered sugar. Add chocolate mixture, flour, cayenne, and cinnamon.
- Pour batter into prepared ramekins. Fill them about 3/4 full.
- Place in oven and bake for 12 to 14 minutes. You will want sides to be set. Remove from oven and cool 1 minute before serving. Serve hot with scoop of vanilla ice cream.
- Makes 6 soufflés.
- © Victoria Hart Glavin
