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Recipe by Malky and Yossi Levine

Chocolate Cheese Souffle

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Dairy Dairy
Medium Medium
6 Servings
Allergens
40 Minutes
Diets

Before you pass up on this chocolate soufflé because it’s just so blasé, take a second to reconsider. This dish is the ultimate soufflé — chock-full of rich, creamy flavor with an irresistible sauce.

Ingredients

Souffle

  • 1 stick Mehadrin butter

  • 1 (3.5-oz.) bar Elite Milk Chocolate or other dairy chocolate

  • 3/4 cup sugar

  • 1/2 cup brown sugar

  • 1 (8-oz.) Mehadrin sour cream 

  • 1 (4-oz.) Mehadrin farmer cheese

Cream Sauce

  • 6 ounces unwhipped J&J cream cheese

  • 1 (3.5-oz.) bar Elite White Chocolate or other dairy white chocolate

  • 1/4 cup sugar

  • 1/2 cup milk

Directions

Prepare Souffle

1.

Preheat oven to 350 degrees Fahrenheit.

2.

In a large saucepan, melt butter and chocolate. Remove from heat. Add sugar, brown sugar, sour cream, farmer cheese, eggs, and vanilla extract, and mix.

3.

In a separate bowl, combine flour and cocoa, then fold into the mixture. Stir until well combined.

4.

Fill ramekins with cake mixture until nearly full, leaving a bit of space.

5.

Bake for 20-25 minutes. You can stick in a toothpick to check if it’s ready

6.

For the cream sauce, melt white chocolate in a saucepan. Add the rest of the ingredients and mix well. Use a hand blender to blend until smooth.

7.

When the cakes are ready, scoop out a bit from the center and push it aside. Fill with warm cream sauce and serve hot. Can be served with a scoop of Mehadrin ice cream.

Chocolate Cheese Souffle

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Yael
Yael
4 years ago

Frozen? Can this be frozen at any point? Raw or baked? And how would I warm it up?

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Raquel
Raquel
Reply to  Yael
4 years ago

You can definitely freeze this baked and then just warm it up in the oven on a low temperature. I have never tried freezing it raw, so I am not sure how that would turn it but I think it would be fine.