Chocolate Cheese Souffle

 

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• Cooking and Prep: 40 m
• Serves: 6
• Contains:

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.

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Ingredients (14)

Souffle

• 1 stick Mehadrin butter

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

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  Elite Milk Chocolate

• 3/4 cup sugar

• 1/2 cup brown sugar

• 1 (8-oz.) Mehadrin sour cream 

• 1 (4-oz.) Mehadrin farmer cheese

• 3 eggs

• 1 teaspoon Gefen Vanilla Extract

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  Gefen Pure Vanilla Extract

• 3/4 cup flour

• 2 tablespoons Gefen Cocoa Powder

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  Gefen Premium Cocoa Powder

Cream Sauce

• 6 ounces unwhipped J&J cream cheese

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

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  Elite White Chocolate

• 1/4 cup sugar

• 1/2 cup milk

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Start Cooking

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.