Individual Chocolate Souffles with Chocolate Kahlua Sauce

By Beido

Ingredients

• INGREDIENTS for Chocolate Kahlua Sauce:
• 8 ounces semi-sweet chocolate, chopped
• 1 Tablespoon unsalted butter
• 1 Tablespoon all purpose flour
• 1/2 cup milk
• 3 egg yolks
• 1 teaspoon vanilla extract
• 4 egg whites
• 1/8 teaspoon cream of tartar
• 1/4 cup sugar
• 2 to 3 Tablespoons powdered sugar for dusting
• 4 squares unsweetened chocolate
• 1 cup water
• 1/2 cup sugar
• 2 Tablespoons Kahlua
• 1 cup whipping cream, sweetened and whipped

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 375 degrees. Lightly butter eight 6-ounce ramekins or custard cups and dust with granulated sugar. Place on a baking sheet and set aside.
2. Melt the chocolate in a double boiler or in a microwave. Stir until smooth. Set aside and cool.
3. In a small saucepan, melt the butter over low heat. Stir in the flour and cook until thickened, but not browned, 1 to 2 minutes. Add the milk and whisk until smooth and thick, about 3 minutes. Remove from heat and add the melted chocolate, whisking until smooth. Whisk in the egg yolks and vanilla and set aside.
4. In a medium bowl, beat egg whites and cream of tartar until soft peaks form. Gradually sprinkle the sugar on top and beat at high speed until egg whites are stiff but not dry. With a spatula, fold 1/4 of egg white mixture into chocolate mixture to lighten it, then fold in remaining whites. Spoon mixture into prepared ramekins, filling them about 3/4 full (Souffles can be prepared to this point up to 1 day ahead; cover and refrigerate.)
5. Bake the souffles 15-17 minutes until puffed and slightly cracked and a tester inserted in the middle indicates souffles are moist but not runny.
6. Prepare Chocolate Kahlua Sauce: Melt the chocolate with the water over low heat. Add the sugar and stir until it is dissolved. Bring the sauce to a simmer and stir continuously for 2 minutes.
7. Remove pan from heat and let sauce cool briefly. Add Kahlua and stir well.
8. Dust souffles with powdered sugar. After dusting, make a hole in the middle of each souffle with the end of a wooden spoon. Spoon in a small amount of the sweetened whipped cream, top with Chocolate Kahlua Sauce, then more whipped cream.