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
Ingredients
-
2 tablespoons
Butter
-
1 cup
Sugar
-
6 1/2 tablespoons
Flour
-
1 1/2 cups
Milk
-
3
Eggs, separated
-
1 pinch
Salt
-
5 ounces
of Your Favourite Chocolate, melted
Directions
-
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.
See what other Food52ers are saying.