Dark Chocolate Soufflé

Andy’s 36th birthday was a few weeks ago.  When I asked him what kind of cake he wanted for his birthday, he immediately answered “Chocolate Molten Lava Cake”!  Well, that answer came from out of the blue, as we had never had that kind of cake together before! So I naturally asked when he had had it last.  “I remember it from when I was a little kid.  It was very moist and had a nice creamy chocolate center, and that is what sounds really good for my birthday”.  Well, how could I argue with that and not allow him to relive this really SWEET childhood memory?!

I had never made a molten lava cake so I hit google right away to find the perfect replica.  There were plenty of well-reviewed and promising recipes available, but I put my faith in The Food Network’s Paula Deen.  Boy am I glad I did!  The dessert was ridiculously easy to make and was absolutely decadent!  Andy was more than impressed by my first molten lava cake attempt–which I am reclassifying as a chocolate soufflé because it reminded me of the soufflé we get at a local place called Clary’s.  I served it with a small scoop of frozen vanilla yogurt and a healthy drizzle of Grand Marnier on top.  Berries would have really been a nice addition–maybe next year?!  I really wish I had picture of this dessert–GORGEOUS AND DELICIOUS!  Pair this with a 20 year tawny or a muscat to finish the night with a BANG or a BUZZ!  🙂


Dark Chocolate Soufflé

5-6 Souffles

  • 6 (1 ounce) bittersweet chocolate squares
  • 2 (1 ounce) semi-sweet chocolate baking squares
  • 10 tablespoons butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups confectioners’ sugar
  • 3 large eggs
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 3+ tablespoons Grand Marnier or flavored liquor

Preheat the oven to 425 degrees F.  Coat the souffle dishes with pam cooking spray.  Melt the chocolate and butter together in a double broiler or in the microwave.  While you are waiting for the butter and chocolate to melt, beat the eggs together in a separate bowl.  In another small bowl mix together the vanilla and liquor.

Once the butter/chocolate mix is melted to a smooth consistency slowly add the flour and sugar and blend smooth.  Add the eggs and stir until smooth.  Stir in the vanilla and liquor.  Divide the batter evenly among the soufflé dishes and cook for 12-13 minutes.  Serve immediately!   The batter can be stored in the refrigerator if not serving right away – let warm  to room temperature and divide batter into your souffle dishes.


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