These individual chocolate soufflés are always a crowd-pleaser. The small cakes look like they’re really complicated, but in fact are quite simple. Once you cut inside, an oozing gooey centre awaits you. Topped with a dusting of icing sugar, fresh raspberries and raspberry reduction sauce, these treats are an easy-to-make dessert that will impress the toughest of critics.
1 pkg. (6 squares) Bittersweet Chocolate (at least 72% cacao)
10 Tbsp. butter
1-1/2 cups plus 1 Tbsp. powdered sugar, divided
1/2 cup flour
3 whole eggs
3 egg yolks
18 fresh raspberries
Heat oven to 425ºF.
Grease 6 (6-oz.) custard cups or soufflé dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on medium heat, 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1-1/2 cups sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Pour into prepared cups.
Bake 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen; carefully unmold onto dessert plates. Cut in half. Serve warm topped with remaining sugar. Garnish with berries.
Recipe Credit: Kraft Foods.
Text & Images: Lydia Parafianowicz