Melting Hot Chocolate Souffle
Provided by:Todd Wibur author of "Top Restaurant Recipes 3"
Serves 4
Ingredients:
4 ounces bittersweet chocolate
½ cup (1 stick) unsalted butter
½ cup granulated sugar
2 eggs
¼ teaspoon vanilla extract
pinch of salt
Garnish
raspberry sauce (pre-made or use recipe from [name of recipe] clone on page XXX)
powdered sugar
On the side
4 scoops vanilla ice cream
Melt the chocolate and butter together in a medium glass or ceramic microwave-safe bowl on high for 30 seconds. Stir, then nuke it again for another 30 seconds.
Add sugar and mix with electric mixer on high speed for 1 minute. Add eggs, vanilla, and a pinch of salt and mix for another minute.
Open the top and bottom of four 4-ounce cans (such as the kind that hold diced peppers), remove the labels and clean out the cans. Line the inside of each can with parchment paper. Make sure the paper is pushed all the way down to the bottom of the can so that the soufflé will slip out easily when cooked. Position each lined can on an additional piece of parchment paper on a baking sheet.
Fill each can with an equal amount of cake batter, cover all of them with plastic wrap and chill for at least 2 hours.
When you are ready to bake the desserts, preheat oven to 425 degrees F.
Bake for 20 minutes, then cool for 2 minutes.
Place each molded soufflé onto the center of a serving plate, carefully remove the can and peel away the parchment paper. Drizzle raspberry sauce onto the plate and dust the soufflé with a little powdered sugar. Add a scoop of vanilla ice cream to each plate and serve.
