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Vitaly Paley's Warm Chocolate Soufflé Cake
15 oz. high-quality sweetened chocolate
3/4 C. butter
6 eggs, separated
1 3/4 C. granulated sugar (divided)
Preheat oven to 400°F.
Butter or spray with nonstick cooking spray eight 4-ounce ramekins.
Melt chocolate and butter in a large bowl over a pot of steaming water. Remove from heat.
Whisk egg yolks with 3/4 cup sugar until light in color and sugar is dissolved.
In a separate bowl with a clean whisk, beat egg whites with 1/2 cup sugar until small, soft peaks form. Then add remaining 1/2 cup sugar and beat until the peaks are stiff but not dry.
Gently stir yolk mixture into cooled chocolate and butter. Gently fold chocolate mixture into meringue in 3 to 4 parts. Pour mixture into ramekins. Put them on a pan or baking sheet and bake for 12 to 14 minutes.
Serve warm. Refrigerate if not used immediately.
From chef Vitaly Paley, Paley's Place
Razzle Dazzle Recipes
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