Prep 10 mins
Cook 30 mins
A decadant single serving desert. The contrasting white sauce on chocolate cake makes for a very pretty presentation. I have had this dessert at Commander's Palace and it is divine!
- 1 cup whipping cream
- 1 cup finely chopped good-quality white chocolate (about 4 1/2 ounces)
- 1 1⁄2 tablespoons clear rum
- 9 ounces bittersweet chocolate or 9 ounces semisweet chocolate, chopped
- 1⁄2 cup sugar
- 3 large eggs
- 2 tablespoons unsalted butter, room temperature
- 1⁄2 cup cake flour, sifted
- Bring cream to simmer in small saucepan.
- Remove from heat.
- Add white chocolate and whisk until melted.
- Stir in rum.
- Chill until just cool, whisking occasionally, about 30 minutes.
- Preheat oven to 400ºF.
- Butter six 3/4-cup soufflé dishes.
- Stir chocolate in top of double boiler over simmering water until melted.
- Cool 10 minutes.
- Mix sugar and eggs in processor until well blended.
- Blend in butter.
- Add flour; process until smooth.
- Blend in chocolate.
- Divide batter among prepared dishes.
- Place on baking sheet.
- Bake until cakes are puffed, tops look crusty and tester inserted into center comes out with wet batter still attached, about 18 minutes.
- Run knife around sides of cakes.
- Invert onto spatula; gently slide onto plates.
- Spoon sauce around cakes.
This recipe is a decent chocolate cake but the only thing it had in common with a souffle was the dish. I liked the sauce the best
This was a very good ending to a very nice dinner! I wasn't impressed with the white chocolate sauce, but the rest was a delight.