Chocolate Souffle with Red Berry Cream: Valentine's Day Recipes - Kaboose.com

Chocolate Souffle with Red Berry Cream

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This souffle is a marvel. It can be served warm and puffy. Or cooled and piled high with the red berry cream.

Souffle:

Sauce:

Butter a 2 quart souffle dish and coat with 2 tablespoons sugar. Heat oven to 300 degrees F. In a medium sauce pan over medium heat melt chocolate with cream cheese and milk, stirring often until chocolate and cream cheese are melted and well combined. Transfer to large bowl and cool. Stir in egg yolks until combined.
In large bowl beat egg whites and salt until soft peaks form when beater is lifted. Continue beating whites on high, slowly adding remaining 1/2 cup sugar until whites are stiff.
Stir one-third of the egg white mixture into the chocolate mixture. In two more additions, fold egg whites into the chocolate mixture. Pour into prepared pan.
Bake 1 hour 50 minutes or until thin skewer in middle of cake comes out clean.
For sauce: Mix strawberries and sugar; let sit until liquid comes from the berries.
In a small sauce pan over medium heat melt raspberry jam with heavy cream, stirring occasionally, until all the jam is melted. Transfer to large bowl: Cool.
In food processor or blender pulse strawberries until smooth. Stir strawberries into jam mixture.
Beat remaining 3/4 cup heavy cream until whipped. Stir 1/2 cup of the whipped cream into the berry mixture. In two additions fold the remaining whipped cream into the berry mixture.

A 5-ounce can of evaporated milk can be used instead of the 1/2 cup of evaporated milk
Heavy cream or milk may be substituted for the evaporated milk
Neufchatel (light cream cheese) may be substituted for the cream cheese

Preparation Time:

25 minutes

Ready In:

2 hours (4 hours if serving chilled)

Servings:

CeReality