Chocolate Molten Soufflés
This certainly grabbed my attention.
Chocolate Molten Soufflé
Ella & Dick Brennan, Commander's Palace
White Chocolate Sauce:
1 cup heavy cream
1/4 cup sugar
1 cup chopped white chocolate
2 tablespoons light rum
1 cup sugar
1/4 cup butter, softened
1 cup sifted cake flour
18 ounces bittersweet chocolate, melted
Powdered sugar and fresh raspberries, for garnish
To prepare the White Chocolate Sauce:
Combine cream and sugar in small saucepan; bring to a boil. Remove pan from heat; stir in white chocolate until smooth, then add rum. Set aside.
To prepare the Chocolate Soufflé and assemble:
Heat oven to 400 degrees F. In a food processor, combine eggs and sugar until blended. Add butter; process 30 seconds. Add flour; process until smooth. Add chocolate; process until just incorporated.
Liberally butter 6 individual soufflé cups; divide batter among cups. Bake 10 to 15 minutes. Cake should be cooked on the outside but still molten inside.
Spoon a pool of White Chocolate Sauce on each of 6 dessert plates. Unmold soufflé cakes onto plates and dust with powdered sugar. Garnish with fresh raspberries.