Warm Chocolate Soufflé Cakes with Raspberry Sauce

Warm Chocolate Soufflé Cakes with Raspberry Sauce
Photo by Oxmoor House

Ingredients

  • 2 ounces unsweetened chocolate, chopped
  • 1 ¼ cups granulated sugar, divided
  • ¼ cup butter, softened
  • ¼ cup fresh orange juice
  • 1 tablespoon powdered sugar
  • Cooking spray
  • 2/3 cup granulated sugar
  • + 31 more ingredients
    • 2/3 cup granulated sugar
    • Sauce:
    • ¼ cup butter, softened
    • 1 teaspoon vanilla extract
    • 1 tablespoon powdered sugar
    • 1 teaspoon vanilla extract
    • ¾ cup fat-free milk
    • Sauce:
    • 1 ¼ cups granulated sugar, divided
    • 3 large egg yolks
    • 1 (12-ounce) package frozen unsweetened raspberries, thawed
    • Cakes:
    • Cooking spray
    • ¼ cup half-and-half
    • 3 large egg yolks
    • ¼ cup half-and-half
    • ¼ cup unsweetened cocoa
    • 2 tablespoons granulated sugar
    • 1 (12-ounce) package frozen unsweetened raspberries, thawed
    • 5 large egg whites
    • 5 large egg whites
    • ¼ cup fresh orange juice
    • ¼ cup all-purpose flour (about 1 ounce)
    • ¼ cup unsweetened cocoa
    • 2 ounces unsweetened chocolate, chopped
    • ¼ teaspoon cream of tartar
    • ¼ cup all-purpose flour (about 1 ounce)
    • Cakes:
    • ¾ cup fat-free milk
    • ¼ teaspoon cream of tartar
    • 2 tablespoons granulated sugar

To prepare sauce, combine first 3 ingredients in a food processor; process until smooth. Strain through a sieve into a bowl; discard solids. Cover and chill.

To prepare cakes, coat 12 (6-ounce) ramekins with cooking spray; sprinkle evenly with 2 tablespoons granulated sugar. Set aside.

View full recipe at My Recipes

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