INGREDIENTS

INSTRUCTIONS

CHOCOLATE GANACHE: Bring cream to boil. Pour hot cream over
chocolate. Stir until melted. (1 cup) Grease 10 ramekins with butter
and sprinkle with 1 tablespoon sugar as if dusting with flour. Invert
ramekins to release excess sugar. Bring cherries and water to cover,
about 2 cups, to boil in small saucepan. Reduce heat and let cherries
simmer 30 minutes. Stir periodically and check to make sure there is
liquid in pan, adding 1 or 2 tablespoons water as needed. After 30
minutes, no liquid should at bottom of pan. Add kirsch to cherries
and puree or blend until lumpy paste is formed. Set aside. Mix
remaining 1 cup sugar and 2 tablespoons water in small saucepan. Wash
sides of pan down with wet pastry brush so that no sugar granules are
left above wet sugar. Bring sugar to boil without stirring until
mixture reaches hard ball stage or 260 degrees on candy thermometer,
about 5 minutes. Add pureed cherries. Heat mixture until it boils.
Remove from heat and cool to room temperature. Whip egg whites until
stiff peaks form. Fold 1 cup egg whites into cherry mixture. Fold in
remaining egg whites. Spoon into prepared ramekins. Bake at 400
degrees until sides appear dry, about 13 minutes. Remove from oven,
and pour 1 to 2 tablespoons Chocolate Ganache into each souffle.
Serve immediately. Yields 10 servings.
Each serving, without Chocolate Ganache: 241 calories; 42 mg sodium;
20 mg cholesterol; 7 grams fat; 41 grams carbohydrates; 3 grams
protein; 0.44 grams fiber
Chocolate Ganache: Each tablespoon: 39 calories; 3 mg sodium; 10 mg
cholesterol; 4 grams fat; 2 grams carbohydrates; 0 grams protein; 0.03
grams fiber
Recipe Source: Los Angeles Times - 12-27-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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