Eating Out ... In Restaurant Recipes
"Your Source for Restaurant Recipes Online"

Vitaly Paley's Warm Chocolate Souffl� 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

Don't forget to visit our other site at
That's My Home