Chocolate Italian Souffle Cakes
At a Glance
- Total
- 27 min
- Servings
- 12.00 serving(s)
Categories
- Dessert
- Italian
- Baked
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chocolate Italian Souffle Cakes brings together 8 ounces bittersweet chocolate, chopped, 8 ounces butter, diced, 6 eggs in a practical dish for home cooking. It takes about 27 min to prepare and cook. It makes approximately 12 servings.
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Equipment
double boiler, muffin tin or ramekins, oven
Ingredients
- 8 ounces bittersweet chocolate, chopped
- 8 ounces butter, diced
- 6 eggs
- 4 ounces sugar (I like the fine Baker's Sugar)
- 1 ounce sifted flour
- nonstick cooking spray
Instructions
Preheat oven to 325.
Combine chocolate and butter in the top of a double boiler, stirring until all is melted and combined.
Whip eggs& sugar until light and fluffy.
Mix flour into chocolate mixture.
Gently fold the chocolate mixture into the whipped eggs being careful to not lose all the wonderful volume from the eggs.
Spray either 12 muffin tins or 12 ramekins/souffle dishes wtih non-stick spray.
Pour batter into prepared pans/dishes.
Bake at 325 degrees for 9-12 minutes.
Serve immediately.
Note: You can prebake these and then reheat them in a preheated 325 degree oven for 2-3 minutes.
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