Warm Chocolate Souffle Pudding with Milk Chocolate Sauce

Food As Art with Jane Ellen Sexton
Chocolate Souffle Milk Chocolate Sauce
Chocolate Souffle
  1. Brush 12 -6 oz. Custard cups (ramekins) with melted butter.
  2. Using a fine sieve or sifter, dust the cups with powdered sugar and shake out excess.
  3. Put cups into a baking pan with 2" sides.
  4. Preheat oven to 350 degrees.
  5. In a large bowl, use an electric mixer to cream 3/4 cup butter and 2/3 cup powdered sugar until light and smooth.
  6. Slowly mix in egg yolks one at a time.
  7. In a shallow bowl soak the bread in the milk.
  8. Melt the chocolate over simmering water until smooth.
  9. Mix chocolate into the butter mixture.
  10. Add soaked bread, bread crumbs, hazelnuts, vanilla and combine.
  11. In a large bowl combine egg whites and sugar and whip until medium-stiff peaks are formed.
  12. Take a large spoonful of meringue and stir into chocolate. "Sacrifice" this meringue to loosen up the chocolate.
  13. Gently fold remaining meringue mixture into chocolate mixture.
  14. Fill prepared cups 3/4 full.
  15. Place baking pan on middle shelf of oven.
  16. Add warm water to the baking pan until the water level reaches halfway up the sides of the cups.
  17. Bake until set, about 40 minutes.
  18. Remove from the oven, take cups from the water bath, and allow them to cool.
  19. While souffle is still warm, turn the cups upside down and unmold onto dessert plates.
  20. Serve warm with milk chocolate sauce.
Milk Chocolate Sauce
  1. Combine the cream and honey in a small saucepan.
  2. Over medium heat bring the cream and honey to a boil.
  3. Remove from heat and add the chocolate and vanilla.
  4. Stir until chocolate is completely melted.
  5. Serve warm with souffle.


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