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.
Chocolate Cheese Souffle
Recipe By Yossi and Malky Levine
- Cooking and Prep: 40 m
- Serves: 6
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Contains:
Ingredients (14)
Souffle
Cream Sauce
Start Cooking
Prepare Souffle
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Preheat oven to 350 degrees Fahrenheit.
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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.
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In a separate bowl, combine flour and cocoa, then fold into the mixture. Stir until well combined.
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Fill ramekins with cake mixture until nearly full, leaving a bit of space.
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Bake for 20-25 minutes. You can stick in a toothpick to check if it’s ready
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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.
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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.
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Frozen?
Can this be frozen at any point? Raw or baked? And how would I warm it up?Replies:
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.
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Frozen?
Can this be frozen at any point? Raw or baked? And how would I warm it up?Replies:
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.
