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Dairy
Medium
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.
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
3 eggs
1 teaspoon Gefen Vanilla Extract
3/4 cup flour
2 tablespoons Gefen Cocoa Powder
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
Preheat oven to 350 degrees Fahrenheit.
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.
In a separate bowl, combine flour and cocoa, then fold into the mixture. Stir until well combined.
Fill ramekins with cake mixture until nearly full, leaving a bit of space.
Bake for 20-25 minutes. You can stick in a toothpick to check if it’s ready
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.
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?
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.