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Author Notes: This recipe was inspired by ENunn's "Aunt Mariah's Lemon Sponge Cups". I loved ENunn's recipe so much, that I made all the time. Eventually, I got tired of the lemony flavor, so I began tweaking things and adding new ingredients. Finally, I came up with my masterpiece, a chocoholic's dream: Instead of using lemons, I substituted them for some mouth-watering chocolate with a hint of maple. The outer layer is slightly crusted, but the inside is soft, airy and incredibly rich, all at the same time. Enjoy! —The Good Cook
ounces of Your Favourite Chocolate, melted
- Preheat oven to 350. Melt the chocolate, either in a microwave or a double boiler.
- In an electric mixer or a large bowl, cream the butter until light and fluffy. Add the sugar, flour, salt, snd the melted chocolate. Mix until fully combined.
- In a separate bowl, beat egg yolks and then stir in the milk. Slowly add the yolks and milk to the first mixture.
- In another small bowl, beat egg whites until stiff, and carefully fold into the mixture. Then, pour into individual soufflé dishes or ramekins. Place each of the soufflé dishes in a pan of hot water and place in the oven. Bake for 40-50 minutes. Serve warm with vanilla ice-cream and/or fresh berries.
- This recipe was entered in the contest for Your Best Maple Recipe