The other night, I was on quite the cooking binge. I made an amazing Pasta Pie (recipe to come soon, promise!) and for dessert I was craving something rich and sweet. Although I’d never tried my hand at making any type of soufflé, I figured it was high time. One stipulation: it had to be an easy and fail-proof recipe, but most importantly delicious. Voila! Admittedly, they were much more cakey than your typical airy soufflé. Either way, they were chocolate and they were GOOD
Hope you enjoy this just as much as we did! These tasty treats have a very good chance of making a reappearance for Valentines day :)
- ¼ cup butter
- ¾ cup sugar
- ½ teaspoon vanilla extract
- 2 eggs
- ⅓ cup milk
- ⅓ cup all-purpose flour
- ⅓ cup cocoa
- ¾ teaspoon baking powder
- ½ cup whipping cream
- 1 tablespoons powdered sugar
- Preheat oven to 325 degrees.
- Grease and sugar four 6-ounce ramekins.
- In large mixing bowl, beat butter, sugar and vanilla until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Scald milk
- Sift together flour, cocoa and baking powder. Add alternately with milk mixture to butter mixture. Beat 1 minute on medium.
- Divide batter evenly among ramekins.
- Place ramekins in an 8-inch square pan. Pour hot water in bottom of pans to ⅛ inch deep and place pans in oven. Bake for 45-50 minutes or until toothpick inserted comes out clean.
- Remove pans from oven and let ramekins stand in water for 5 minutes.
- Remove ramekins from water and let cool slightly.
- You can serve in dish or invert onto dessert plates.
- For topping: beat whipping cream and powdered sugar in small mixing bowl until stiff and spoon onto warm soufflés.