Warm Brownie Souffle
3 oz. butter
5-1/4 oz. bittersweet chocolate
2/3 cup sugar
2 tsp. bourbon
1/2 tsp. vanilla
2/3 cup all-purpose flour
1/2 Tbsp. baking soda
Nonstick cooking spray
Preheat oven to 350 degrees. Heat butter until it boils; remove from heat and
add chocolate; mix until chocolate is melted. Using a mixer with a whip
attachment, whip eggs and sugar until stiff, about 5 minutes. Temper the melted
chocolate mixture with a little of the whipped egg mixture. Pour tempered
mixture into remaining egg mixture; whip until incorporated. Add bourbon and
vanilla; mix until incorporated.
Add baking soda to flour, mix until incorporated. Gradually add mixture to
chocolate mixture; make sure there are no lumps.
Spray 6 9-oz. oven-safe soup cups with nonstick cooking spray; coat with
granulated sugar. Pour 1/2 cup of batter into each cup. Bake 25 minutes. Remove
from oven and allow to cool. Remove brownies from cups when they have reached
room temperature. Top center of brownies with a chocolate truffle of chocolate
kiss. Heat in oven for 5 minutes before serving.
Makes 6 servings.
Chef: Mary Nearn
Restaurant: Top Of The Rock