INGREDIENTS

INSTRUCTIONS

Hello, Chocolate Lovers!
The Cook & Kitchen Staff are celebrating Valentine's Day by offering
you fourteen of our most delicious chocolate-coated, cocoa-concocted
recipes from our Chocolate Lover's Collection.
Today's recipe is an elegant finisher for your Valentine's Day meal.
The Kitchen Staff topped their Chocolate Soufflés with a creamy
caramel sauce. If you would like to do the same, simply simmer 3/4
cup granulated sugar, 1/4 cup water, and 6 tablespoons of light corn
syrup in a saucepan over medium heat until the sugar is dissolved.
Boil the mixture until a golden caramel is formed. Remove the pan
from the heat and add 1/2 cup heavy cream and 1/2 teaspoon of
vanilla. Blend and cool before serving, because the sauce thickens as
it cools. Your caramel sauce will store for up to 3 weeks
refrigerated.
Pre-heat the oven to 375-F degrees. Butter 6 ramekins and coat with
sugar, tapping out any excess sugar accumulated in the crease of the
ramekins.
Chop the chocolate and reserve. Melt the butter in a small saucepan
over low heat. Add the cream and gently bring the mixture to a boil.
Remove the saucepan from the heat and add the chopped chocolate,
stirring until smooth. Transfer the mixture to a large mixing bowl
and stir in the egg yolks, one at a time.
In a separate mixing bowl, beat the egg whites with the cream of
tartar using an electric mixer. Add a pinch of salt and continue to
beat the egg whites until they hold stiff peaks. Gradually add the
sugar, continuing to beat the egg whites until the sugar is just
combined.
Stir one-fourth of the egg whites into the chocolate mixture and then
fold the remaining egg whites into the chocolate, gently but
thoroughly combining the two mixtures.
Divide the soufflé mix among the ramekins. Run the tip of a knife
around the edges of the soufflés to aid rising.
Bake the soufflés on a baking sheet in the lower third of the oven for
about 20 minutes, until the soufflés are puffed and the surfaces are
cracked. Serve immediately from the oven, covered with caramel sauce,
if desired.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Feb 12, 1999, converted by MM_Buster
v2.0l.

A Message from our Provider:

“This is the day the Lord has made! Be glad!”