Chocolate Lava Individual Souffles
|8||teaspoons Sugar In The Raw®|
|3||ounces coarsely chopped bittersweet chocolate, divided|
|2 ½||tablespoons unsalted butter|
|2||tablespoons plus 1 teaspoon unsweetened cocoa|
|4||tablespoon + 2 teaspoons heavy cream, divided|
|3||tablespoons Sugar In the Raw|
|3/8||teaspoon cream of tartar|
|4||(3 ¼ -inch x 1 ¾ -inch) ramekins|
Preheat oven to 400°F. Heat oven for at least 20 minutes before baking.
Prepare the ramekins by buttering the inside of each and sprinkling each with 2 teaspoons Sugar In The Raw®. Shake gently to coat inside with sugar; set aside.
In medium microwave-safe bowl, combine 1 ½ ounces chocolate, butter and cocoa. Heat mixture on high, stirring every 15 seconds, for about 1 minute or until chocolate is melted and mixture is smooth. Cool to room temperature.
Meanwhile, in a small bowl whisk together 2 tablespoons plus 2 teaspoons heavy cream and egg yolks. Combine with chocolate mixture. Set aside.
In medium mixing bowl, gently whisk 4 egg whites. Slowly stir 2 tablespoons of egg whites into chocolate mixture with whisk, just until incorporated.
Add 3 tablespoons sugar to remaining egg whites and beat until frothy. Add cream of tartar and continue beating until stiff. Stir ¼ beaten egg whites into chocolate mixture with whisk; gently fold remaining beaten egg whites into chocolate mixture.
Arrange ramekins on a baking sheet. Fill each almost to top with chocolate mixture. Bake for 10 minutes. Soufflés will puff above top of ramekins.
While soufflés are baking, melt remaining 1 ½ ounces chocolate in microwave-safe bowl on high for about 1 minute, stirring every 15 seconds. Stir in remaining 2 tablespoons heavy cream until smooth. Heat mixture on high, stirring every 15 seconds, for about 30 seconds or until hot. Set “chocolate lava” aside.
To serve soufflés, make a hole in the center of each and pour in chocolate lava.
To prepare soufflés in advance:
Prepare chocolate soufflé mixture as directed. Fill molds almost to top with chocolate mixture. Cover tightly and refrigerate up to 24 hours. Preheat oven to 400ºF for at least 20 minutes before baking. Bake soufflés for 12 minutes. Serve immediately. Make a hole in the centers and pour in Lava Flow.
In top of double boiler, place chocolate, butter and cocoa. Set over hot, not simmering, water. (Do not allow water to touch top container of double boiler.) Heat mixture about 3 to 5 minutes, stirring often, until chocolate is melted and mixture is smooth. Cool to room temperature. Proceed as above.
For “chocolate lava,” melt chocolate in top of double boiler. Stir in heavy cream until smooth. Heat mixture until hot and proceed as above.
Per Serving: 350 calories, 25 g fat (14 g saturated fat), 31 g carbohydrate, 7 g protein, 2 g dietary fiber, 115 mg sodium.