Semi-Homemade Cooking 2 by Sandra Lee
prep time: 15 minutes
baking time: 20 minutes
People hear the word "souffle" and their face falls. I thought souffles were temperamental, too, until I came up with this foolproof recipe. It's an after-dinner drink and dessert in one, a melt-in-your-mouth medley of sweet chocolate, velvety Kahlua®, and deep, dark espresso. Serve in individual ramekins for a fuss-free finale to an elegant evening. If—by chance—your souffles should fall, you'll have the most brilliant souffle brownies ever!
â€˘ 1 cup semisweet chocolate morsels, Nestle®
â€˘ 1/2 cup Kahlua® (coffee-flavored liqueur)
â€˘ 5 eggs
â€˘ 1 package (8-ounce) cream cheese, cubed, Philadelphia®
â€˘ Unsalted butter
â€˘ Sugar, C&H®
â€˘ 1 tablespoon powdered sugar, C&H®
â€˘ 1 teaspoon instant coffee crystals or espresso powder
1. Preheat oven to 350 degrees F In a small saucepan, combine chocolate morsels and Kahlua®. Heat over very low heat until chocolate is melted, stirring to blend. Remove from heat and cool slightly.
2. Place eggs in blender and blend well. With the blender on, slowly pour cooled chocolate mixture through lid opening. Add cream cheese, a few cubes at a time, and blend until smooth.
3. Pour into 6 buttered and sugared 6-ounce ramekins or ovenproof custard cups*. Place ramekins on a baking sheet.
4. Bake for 20 minutes or until edges are set but centers are still slightly sort. (If desserts were refrigerated, bake for 5 minutes longer.) Combine powdered sugar and coffee crystals. As soon as souffles are done, remove from oven, place each on a dessert plate, and sift some sugar mixture through sieve over of each souffle. Serve immediately.
*Tip: At this point, desserts can be covered and refrigerated for several hours until ready to bake.