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
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Ingredients
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2 tablespoons
Butter
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1 cup
Sugar
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6 1/2 tablespoons
Flour
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1 1/2 cups
Milk
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3
Eggs, separated
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1 pinch
Salt
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5 ounces
of Your Favourite Chocolate, melted
Directions
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Preheat oven to 350. Melt the chocolate, either in a microwave or a double boiler.
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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.
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In a separate bowl, beat egg yolks and then stir in the milk. Slowly add the yolks and milk to the first mixture.
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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.
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