Individual Chocolate Souffles . $3.76

Talk about a love/hate relationship! These little desserts are everywhere, called Molten Cakes, Lava Cakes or Souffles, and sometimes I think I’m just over them. Yet one bite and I fall back in love. One thing’s for sure, they’re perfect for Valentine’s day.

Individual Chocolate Souffles
Individual Chocolate Souffles

There does seem to be a problem and that is that so many recipes just fall short. Maybe it’s the expectation of a liquid center spilling out of the cake, which in my experience doesn’t happen unless you bury a little ball of chocolate ganache deep in the center of the batter – but that’s a different recipe. *

This one is a simple, airy chocolate souffle with a gooey center. Absolute perfection, in my opinion. 🙂 Not too heavy, not too much. The recipe is one from Cook’s Illustrated, just slightly adapted, of course. Here’s what I love about it:

  • It’s super easy, always turns out well and works reliably. I’ve tried umpteen recipes and that’s not always the case! The recipe makes 8, and can be made ahead or frozen. Perfect for small families, portion control or for a party.
  • These are a very quick dessert using common ingredients. It takes about 20 minutes to make and only a few to bake. Pop them in the oven during the meal and they’ll be done by the time you finish.
  • You’ll look like a hero when you invite someone over last-minute and when it’s time for dessert you pull out a tray of Chocolate Souffles? No need to tell anyone they were ever frozen!

The only drawback to this recipe is that you’ll need eight custard or souffle cups and if you freeze these, it ties them up during the duration. I think they’re a handy thing to have around and have a zillion of them – pick them up cheaply at a 2nd hand store, look for white ones at Pier 1 and your grocery store may sell the old-fashioned glass ones for a pittance.

Individual Chocolate Souffles
Individual Chocolate Souffles – these were higher but started falling by the time I grabbed the camera.

Individual Chocolate Souffles

  • Servings: 8
  • Difficulty: medium
  • Print

  • 1 stick butter plus extra to butter ramekins
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 4 large eggs
  • 1 large egg yolk
  • 1 teaspoon Vanilla, Kahlua or Rum
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 2 tablespoons flour
  • cocoa to dust ramekins

Very generously butter the eight 6-ounce ramekins. Dust with cocoa powder, turning the ramekin to distribute, then turn over and gently tap out the excess. Tapping from the first ramekin into the second, then into the third, etc. conserves the amount of cocoa needed.

Melt butter and chocolate in the top portion of a double boiler, stirring until smooth or in the microwave for about a minute. Remove from heat or microwave and stir together until smooth.

With a mixer until the color is pale yellow, the volume nearly tripled and it reaches the ribbon stage – the mixture will drop from the beaters in a heavy thick ribbon. This will probably take about eight to 10 minutes with a hand-held and four to five with a standing mixer.

Drizzle the chocolate mixture over the egg mixture. Sprinkle flour over the top and gently fold together until batter is completely mixed. Pour or spoon into prepared ramekins.

At this stage, the souffles may baked immediately, refrigerated for up to 8 hours, keeping in mind they’ll need to come back to room temperature for about 30 minutes before baking, or they may be frozen, tightly wrapped in plastic wrap and then foil, where they’ll keep for a month, and may be baked from the frozen state.

To bake, preheat oven to 400 degrees. Place ramekins on a tray or cookie sheet and place in oven. Bake for about 10 to 12 minutes; the cakes will rise over the rims. They’re done when they have a thin crust and the center jiggles when you tap ramekins. If frozen, bake 12 to 14 minutes.

Let cakes sit for a minute before running a knife around the edges to loosen the cake. Place a plate upside down over the ramekin and invert. Let sit for a few seconds and the cakes should slide out. Gently tap if not, and if the cake still doesn’t release onto the plate, run a knife around the edge of a ramekin again.

Serve immediately with a dusting of cocoa powder or powdered sugar. If desired, raspberries, a rasperry coulis, a drizzle of chocolate or caramel sauce, a custard sauce, whipped cream or ice-cream pair well with this dessert.

 from the kitchen of http://www.frugalhausfrau.com, adapted from Cook’s Illustrated

Let’s talk about how to save money/time on this recipe:

  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving money/time and managing this recipe on a budget.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.

Nutritional Value:

Calories 344; Total Fat 27g 41 %; Saturated Fat 14 72 %; Monounsaturated Fat 4 g; Polyunsaturated Fat 1 g; Trans Fat 0 g’ Cholesterol 162 mg 54 %; Sodium 191 mg 8 %’ Potassium 42 mg 1 %; Total Carbohydrate 29 10 %; Dietary Fiber 2 8 %; Sugars 23 g; Protein 6 12 %; Vitamin A 10 %; Vitamin C 0 %; Calcium 2 %; Iron 7 %

16 thoughts on “Individual Chocolate Souffles . $3.76”

    1. Thanks, Johanne – I’m using my son’s old crappy half broken laptop, so I’m not sure what the photos look like! LOL! Apparently, better…

      This is a geat recipe to have. Makes ya look like a genius!

  1. I was sure that I had commented on this post cause I LOVE molten/lava cakes and was sure that I had added a link to a post with ‘time lapse’ photos of the lava oozing out of the cake. 🙂

    1. I thought you did, too, because I was quite jealous of the amount of ooze you got! I’ve never been able to get that ooze and have them stay together.

      I’ll put your link up as a related article!

      1. I had to do some checking on the comment because I knew I saw it earlier – and thought I had commented on it. It seems wordpress is holding posts with URL’s in the comments as spam, and they wait for approval.

        I’m guessing this is probably because the urls drive traffic from my site – when people click on them, my site doesn’t stay open, and the viewer leaves.

        When people click on a gravatar, it opens in a new window, but leaves this site open.

        I don’t know why some comments with urls come through and others don’t; it’s a mystery.

    1. Thanks so much! 🙂 I started for my daughter, who is out of state, and always said my recipes were “too expensive.” I realized it’s not the ingredients that were her problem – she left home not knowing how to shop.

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