Ingredients
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8
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8
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6
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4
-
1
-
-
-
-
-
-
-
-
-
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Directions
Chocolate Italian Souffle Cakes, These are rich individual chocolate souffle cakes The recipe comes from Cinzetti’s Italian Market Restaurant and is one of our favorites on their buffet If you want even more chocolate flavor, insert a small piece of bittersweet chocolate in the center of each cake before baking , Delicious! Needs a pinch of salt, however Forget about using a muffin tin, it’s too hard to remove the souffles so that they maintain their super appearance Fill the ramekins to the top so the batter rises above it Very easy and quick to prepare Will let you know how the freezing and re-heating goes , i am a sophmore and this was my first ever souffle i loved and it got me an A thanks for the recipe
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Steps
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1
Done
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Preheat Oven to 325. |
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2
Done
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Combine Chocolate and Butter in the Top of a Double Boiler, Stirring Until All Is Melted and Combined. |
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3
Done
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Whip Eggs& Sugar Until Light and Fluffy. |
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4
Done
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Mix Flour Into Chocolate Mixture. |
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5
Done
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Gently Fold the Chocolate Mixture Into the Whipped Eggs Being Careful to not Lose All the Wonderful Volume from the Eggs. |
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6
Done
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Spray Either 12 Muffin Tins or 12 Ramekins/Souffle Dishes Wtih Non-Stick Spray. |
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7
Done
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Pour Batter Into Prepared Pans/Dishes. |
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8
Done
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Bake at 325 Degrees For 9-12 Minutes. |
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9
Done
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Serve Immediately. |
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10
Done
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Note: You Can Prebake These and Then Reheat Them in a Preheated 325 Degree Oven For 2-3 Minutes. |
