White Chocolate Soufflé Cakes with Raspberry-Chocolate Sauce

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by bellemarie25, 6/2/2009To Chayska: The first paragraph in the instructions is: "Put a metal or Pyrex pie plate or cake pan in the freezer to chill. Lightly butter six 6-oz. ramekins or custard cups. Coat with sugar and tap out the excess." Sometimes my printer cuts off this paragraph, I don't know why, but I have learned with a few recipes if something is not making sense to check the online recipe.

by Chayska, 4/2/2008Bottom line--yummy, sounds impressive, and can be made ahead. Details--There were two problems with this recipe. One, it doesn't tell you what size ramekins to use, and two, it doesn't tell you what to do with the butter and sugar for the ramekins. I used two sizes of ramekins, marked 1/2 Cup and 7 oz. respectively. The half-cup ones came out well in the time specified in the recipe, but they were a bit on the small side; I gave them to the kids but would want something bigger for grown-ups. The 7-oz. ones required longer in the oven, or at any rate I was intimidated by the idea of having undercooked eggs so I left them in until the insides I could see through the cracks didn't look shiny and wet. Maybe that was too long, especially since the tops got toward the brown side of gold. As for the butter and sugar issue, I assumed I was supposed to butter the ramekins and then sprinkle lightly with sugar; however, since the recipe didn't say, I did the buttering part but chickend out on the sugar part, just to be on the safe side. Here's the good part: in spite of the uncertainty and probable overcooking, they came out looking, smelling, and tasting good. Everyone was impressed and the extras disappeared over the course of the evening, always a good sign. I'll make this recipe again, though I'll probably try to find some 6 oz. ramekins.

by CBB3107, 1/25/2008This is a fabulous recipe. Can be prepared ahead and baked just before serving. Presentation of this dessert is impressive and matches the wonderful taste!