chocolate – Page 2

Last Friday was a big baking day with my girls. The day before we got together, I made up three kinds of Christmas cookie dough. A couple of the recipes called for egg yolks, so when I finished, I was left with five egg whites. With eggs the price they are, I had to put them to good use, so I flipped through my Cooking Light Cookbook and found a recipe for Double Chocolate Souffles that you could whip together, then freeze until needed! I knew I needed a dessert for Sunday’s dinner, so it was a blessing to have a dessert that was prepared ahead of time, then all I’d need to do is bake them on Sunday!

These would be a great dessert for a special Christmas dinner. With the ease of preparing them ahead of time, it will make having company a cinch!

Double Chocolate Souffles with Warm Fudge Sauce

SOUFFLE:

Cooking spray

1/2 cup plus 2 tablespoons sugar, divided

3 tablespoons all-purpose flour

3 tablespoons unsweetened cocoa

1/8 teaspoon salt

1 1/4 cups fat-free milk

3 ounces bittersweet chocolate, chopped

1 teaspoon vanilla extract

1 large egg yolk

6 large egg whites

SAUCE:

1 tablespoon butter

1/3 cup sugar

2 tablespoons unsweetened cocoa

1 tablespoon all-purpose flour

1/2 cup fat-free milk

1/2 ounce bittersweet chocolate, chopped

Preparation

Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.

To prepare the soufflés, lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.

Combine remaining 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Gradually add 1 1/4 cups milk, stirring constantly with a whisk; bring to a boil. Cook 2 minutes or until slightly thick, stirring constantly with a whisk; remove from heat. Add 3 ounces chocolate; stir until smooth. Transfer mixture to a large bowl; cool to room temperature. Stir in vanilla and egg yolk.

Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into chocolate mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean.

To prepare sauce, melt butter in a small saucepan over medium-high heat. Add 1/3 cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour; stir well with a whisk. Gradually add 1/2 cup milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 ounce chocolate, stirring until smooth. Serve warm with soufflés.

My souffles didn’t puff up as high as the picture in my cookbook, so I may have beaten the egg whites a little too long, but they still tasted wonderful, and that’s the whole point!

Don’t let the word souffle frighten you away – these are really not hard to make, The ease of freezing the batter and popping them in the oven makes them a great do-ahead dessert! They’re delicious!

Anyone else make souffle?

With love from my country kitchen,

8E63C63AC0BC189BF1C68B03C74DBB5F

Everyone needs a cake that’s easy to throw together when you need a fabulous dessert, right?! It’s also a blessing if the ingredients are things that are easy to keep in the fridge or pantry “just in case!” I have found that recipe, friends, and if you like German Chocolate Cake, you’ll be so glad to have stumbled across this fabulous and easy recipe! A sweet friend at church made this for my husband and me when we visited their home, and I fell in love with this cake at first bite! I used to spend hours assembling a three layer German Chocolate cake because it was so delicious that it was worth it, but honestly, this is every bit as delicious, but a thousand times easier! It all starts with a cake mix…

Upside Down German Chocolate Cake

Ingredients:
Betty Crocker German Chocolate Cake Box Mix – Super Moist
3 eggs
1 1/4 water
1/2 cup vegetable oil
3/4 cup chopped pecans
1 cup coconut flakes
1 8 oz. package cream cheese (softened)
1 stick butter (softened)
1 lb powdered sugar
1 tsp vanilla

Directions:
Preheat oven to 350 degrees.

Spray 9×13 glass baking dish with cooking spray. Cover bottom of baking dish with coconut flakes & chopped pecans. Mix cake mix with eggs, water, & oil (per box instructions) and pour over the coconut/pecan mixture.

In a separate bowl combine cream cheese, butter, powdered sugar, & vanilla. Using a mixer, mix ingredients thoroughly until powdered sugar is completely dissolved. Using a rubber spatula, add cream cheese mixture to the top of the cake mix. The cream cheese mixture will sink down into the cake mix as you add it in.

Bake for 40 minutes. Slice cake into individual servings & serve upside down.

This is the cream cheese mixture that sinks down into the cake and makes it moist and wonderful!

It’s not beautiful when it comes out of the oven, but remember the top will become the bottom when you flip it over on each serving plate.

I didn’t get a great picture of the finished cake, because we were so excited about diving into it, but I promise you, this is out.of.this.world delicious!

What’s your Go-To cake recipe? If you don’t have one, I hope you’ll put this on your list to try!

With love from my country kitchen,

8E63C63AC0BC189BF1C68B03C74DBB5F

Tag: chocolate

Make-Ahead Chocolate Souffle

Preparation

The Most Delicious Go-To Cake Recipe