In the Kitchen with Caryn Ross
Photos by Carli Wentworth
Nothing Says “I Love You” More than sharing a delicious meal for two followed by a warm, decadent chocolate soufflé for dessert. However, the word “soufflé” strikes fear in the heart of many home cooks. In fact, it took me many years to get up the nerve to give this a try. But after some delicious disasters I’ve finally mastered this dish. Now it’s time to get your sexy back one ramekin at a time. I promise this recipe truly has “no fail” written all over it. Simple, easy and indulgent!
Sweet Lover Chocolate Soufflé
1 T unsalted butter
½ c + 1 T sugar
6 eggs, room temperature
8 oz light cream cheese spread, room temperature
1 T Kahlúa liqueur
3 oz good-quality bittersweet chocolate, melted
1 t vanilla paste
2 c seedless raspberry jam
¼ c raspberry liqueur
Preheat oven to 350°. Completely grease the inside of individual ramekins with 1 T butter. Take 1 T of sugar and sprinkle inside. Tilt cups around to allow sugar to coat the butter. Think of this as a “sugar force field” that allows your soufflé to rise easily.
Using a hand mixer (or even a blender), combine eggs, cream cheese spread, Kahlúa, melted chocolate and vanilla paste. Mix until well combined and cream cheese is fully incorporated into the batter – no white lumps!
Pour soufflé batter into individual cups (about ⅔ full). Place into the oven and bake for 40 to 45 minutes or until puffy. While soufflés are baking, make the raspberry sauce. In a small saucepan, warm seedless jam until liquefied. Add in liqueur, and allow to cook on low heat until it reduces slightly. Remove sauce from stovetop and allow to cool.
Remove soufflés from oven and serve immediately. Top with raspberry sauce, fresh whipped cream, fresh berries and chocolate shavings.