The Strawberry Swap of 2005 inspired me to create my own recipe using these wonderful berries. This light and airy dessert is sinless, delicious and satisfying. For those on Weight Watchers the souffle is Core plus a half point for the fruit spread (you can always omit). For Flexers, it's 2 points total.
Posted for Zaar - World Tour - France and USA-regional (Tennessee)-this souffle is served in Dux in Memphis, Tenn. This has to freeze overnight (not included in prep time). Recipe source: Bon Appetit (October 1985)
This is for the Zzar World Tour - Floozies - in the French category. Since it's baked in a souffle dish, it might fit this category. I tried it the first time June 23, 1987, and it's from the Better Homes and Gardens Calorie Counters Cookbook. I have yet to remember to time any of my recipes so preparation and cooking times are estimates.
Top recipe of 2000 in the San Francisco Chronicle, from Zax Tavern in Berkeley, California. Serve it alone or surrounded by lightly dressed greens such as arugula. It also shines with baby spinach dressed with an apple cider vinaigrette, apples, celery and fennel.
Wild because of the wild mushrooms and kick'n because of the sherry.
If you don't have individual souffle dishes Pour mixture into a prepared 8-cup [2-L] souffle mold or any oven-safe bowl with edges that are at least 4" high will do if you do not have a souffle pan.
Bake into preheated oven for approxiamtely 60 minutes, until lightly browned on top.
This dark, decadent, and luxurious chocolate souffle is easy to make and can be the perfect finale to a romantic dinner.
Use the best quality dark chocolate.
This can be doubled.
Do adjust if doubling or trip;ling the recipe. I made triple the recipe and it did take 20 - 25 minutes to bake.
My photo is of leftovers that I made the day before for 6. I did warm the leftovers in the microwave oven topped with cream. We did have berries the day of serving and is a must!