Molten Mousse Soufflé

  Molten Chocolate cake is one of my favorite desserts.  For Wine Society we used this super easy and wonderfully airy recipe from the February issue of Sunset magazine but my long time favorite comes from the January 1998 Bon Appétit.  I’ve been using this recipe for over a decade and still love it. 

 

The recipe below chills the soufflés before baking but you can also freeze them in espresso cups or ramekins, thereby creating a Martha moment when you produce fabulously sexy molten mousse cakes for unexpected company.

Enjoy.

 

 

Mexican Chocolate Soufflé Cakes

Makes 6

8 ounce semisweet chocolate, chopped

½ cup unsalted butter, cut into one inch pieces

1 ½ teaspoon instant espresso powder

Pinch of salt

6 large egg yolks

1/3 cup sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

2 large egg whites

Garnish: 1 cup fresh raspberries and mint

Butter six 4 ½ inch diameter tartlet pans with ¾ inch high removable sides and removable bottoms. Place tartlet pans on baking sheet. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Add espresso powder and salt; stir to blend well. Cool to lukewarm, stirring occasionally.

Using electric mixer. Beat egg yolks, all but 1 tablespoon sugar, vanilla and cinnamon in large bowl until mixture is pale yellow and thick, about 5 minutes. Fold ¼ of egg mixture into chocolate mixture. Fold chocolate mixture into egg mixture.

Beat egg white in another large bowl until soft peak form. Add 1 tablespoon sugar beat just until firm peaks form. Fold into chocolate mixture. Divide batter among prepared pans. Cover, chill at least 1 hour and up to 4 hours.

Beat cream in large bowl until soft peaks form.

Position rack in center of oven and preheat to 400. Bake cakes until edges are set and centers are still soft. Let cool for 5 minutes and serve immediately with fresh whip cream, raspberries and mint sprig garnish.