White Chocolate Soufflé Cakes with Raspberry-Chocolate Sauce

White Chocolate Soufflé Cakes with Raspberry-Chocolate Sauce
Photo by Scott Phillips

Ingredients

  • 3 oz. bittersweet or semisweet chocolate, chopped
  • 3 large eggs, separated, at room temperature
  • Softened butter and granulated sugar for the ramekins
  • ¼ tsp. pure vanilla extract
  • 1/8 tsp. table salt
  • 6 oz. white chocolate (I prefer El Rey or Callebaut), finely chopped
  • Scant ¼ tsp. cream of tartar
  • + 6 more ingredients
    • ¾ cup whole milk
    • 3 Tbs. all-purpose flour
    • 1 oz. (2 Tbs.) unsalted butter
    • 1 Tbs.granulated sugar
    • ½ cup fresh raspberries, rinsed, or ¾ cup thawed frozen raspberries
    • 2 Tbs. granulated sugar

Put a metal or Pyrex pie plate or cake pan in the freezer to chill. Lightly butter six 6-oz. ramekins or custard cups. Coat with sugar and tap out the excess.

View full recipe at Fine Cooking

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