An espresso twist on the iconic molten-chocolate cake.
Make Ahead Tips
The assembled, unbaked soufflé cakes can be wrapped in plastic and refrigerated for up to two days. They do not need to come to room temperature before baking, but baking time will be one or two minutes longer.
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Made this tonight and doubled the recipe. It was divine. Everything was perfect. Guests all of a sudden discover a pool of melted chocolate in the middle of their souffl. It was a huge hit, and I thought it was very easy. This one is a definite keeper.
Okay, so I must admit that I let the chocolate cool too much prior to folding in the egg whites. So, mine was sort of "speckled" going into the oven. But the flavors were all there, and they were delicious. A very nice "crack" when you push your spoon into the top crust, followed by the nice surprise of espresso sauce on the bottom, just made for a great souffl. A word of warning, though: this dessert, though delicious, is very heavy. It can use a small side of ice cream or a topping of powdered sugar to bring it down a bit.
I have made these twice now and both times they have been a huge hit. Not too difficult to make and the end result is definitely worth the effort. Read more here http://wp.me/p12JSw-8S
These were fantastic! I never made souffles before and was expecting it to be a challenge, but the directions were very clear and easy to follow, and they turned out great! I made them for a family dinner, so I prepared them the night before --- after dinner was over, I pulled them out of the fridge, popped them in the oven for fifteen minutes, and I had a fancy little dessert! These are very very rich -- I put some whipped cream on the table to go with, and that helped off-set some of the extreme chocolate. Try it! You'll love it!!
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