Commander's Chocolate Souffle Cakes W/ White Chocolate Sauce
- Reviews 2
Ready In: 40 mins
Serves: 6
Ingredients
Sauce
- 1 cup whipping cream
- 1 cup finely chopped good-quality white chocolate (about 4 1/2 ounces)
- 1 1⁄2 tablespoons clear rum
Cakes
- 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
Directions
- --sauce--.
- 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.
- --cakes--.
- 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.
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