Recipes

Bittersweet Chocolate Soufflés (by Ghirardelli)

This recipe is SO EASY and SO GOOD, I just had to share it! I made these Ghirardelli Bittersweet Chocolate Soufflés for my family on Valentine’s Day, and everyone could not stop raving about them. Sure, they take a little extra love than stirring up a cake or brownie mix, but they are 10000% worth the effort, I promise. I followed Ghirardelli’s recipe exactly, and my batter filled four brand-spanking-new 8oz ramekins, that I actually went out and bought specifically for the occasion. I’m sure you can make this in a larger quiche dish, but you’d really have to watch your timing. My vote is for individual-serving ramekins all the way.

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Look at the rise on these souffles!!

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Recipe, from Ghirardelli.com
Makes Four 8oz Ramekins

• 10oz Ghirardelli 72% Cacao Dark Chocolate Premium Baking Chips
• 6 TBS Unsalted Butter, plus more for coating dishes
• 6 TBS Granulated Sugar, plus more for coating dishes
• 6 Eggs, separated, at room temperature
• 1/2 tsp Cream of tartar
• 1/8 tsp salt
• 1/4 tsp Vanilla extract
• 1 TSB Orange liquor, optional
• Powdered sugar, optional

How To:

  1. Adjust oven rack to lower middle position. Preheat oven to 400°F. 
  2. Generously coat eight 1- cup ramekins with butter, then coat bottom and sides of dishes with granulated sugar, tapping out the excess.
  3. In a medium microwave safe bowl, melt chocolate and butter, heating in 30 second increments and stirring in between until completely melted. Whisk in egg yolks, salt, vanilla extract, and orange liquor if using, until combined.
  4. In an electric mixer, beat egg whites with cream of tarter on high speed until soft peaks form. With the mixer still running, add sugar one tablespoon at a time, beat until egg whites hold stiff peaks and appear glossy.
  5. Whisk a quarter of the egg whites into the chocolate mixer to lighten batter. Fold in remaining egg whites in 2 additions. Divide batter amongst ramekins, filling each almost to the rim. Using a wet paper towel, wipe excess batter from rim.
  6. Bake until soufflés are puffed and center moves only slightly when dish is shaken gently, about 11-13 minutes. Dust top with powdered sugar and serve immediately.
  7. To make chocolate soufflés ahead of time, freeze filled ramekins until you are ready to bake. Preheat oven to 400F and bake soufflés for 17-18 minutes.



Recipes

And now for something completely different…

Who says crock pot cookery has to be savory all the time? Not me! I found this sweet treat on Pinterest and thought I would give it a shot. While you’re there, be sure to follow my crock pot board for even more recipes I’m finding and trying out.

Introducing… Warm Chocolate Chip Brownie Cake

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Woo hoo! Only 4 ingredients:

1 box of Betty Crocker Fudge Brownie Mix
½ C unsalted melted butter
4 eggs
1 pouch of Betty Crocker Chocolate Chip Cookie Mix

Note: This recipe is adapted from BettyCrocker.com, and is intended for a 4.5qt cooker. I made it in my 6qt cooker and checked it occasionally after about an hour and a half. Total cook time was approximately 2hrs 15 mins. Photo courtesy of MyFavoriteThings-Miranda.blogspot.com.

How To:

1. Spray inside of slow cooker with baking spray with flour.
2. In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.
3. In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs.
4. Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker.
5. Cover and cook on High heat setting 2 to 3 hours or until cake is set in center.

To serve, spoon cake from slow cooker and top with ice cream.