Almond Cherry Souffles With Warm Chocolate Sauce Recipes

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ALMOND-CHERRY SOUFFLES WITH WARM CHOCOLATE SAUCE



Almond-Cherry Souffles With Warm Chocolate Sauce image

Make and share this Almond-Cherry Souffles With Warm Chocolate Sauce recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 34m

Yield 6 serving(s)

Number Of Ingredients 10

butter, for preparing the ramekins
sugar, for preparing ramekins
1 1/2 cups sour pitted cherries
3 tablespoons lemon juice
1/2 teaspoon almond extract
5 large egg whites, room temperature
1/4 cup sugar
5 ounces coarsely chopped semisweet chocolate, use a premium brand
3 tablespoons butter
1/4 cup heavy cream

Steps:

  • Preheat oven to 350°F Butter and sugar 6 8-ounce ramekins, place on a baking sheet, and set aside.
  • Combine cherries, lemon juice and almond extract in a blender and puree until very smooth and almost fluffy. Transfer to a medium bowl and set aside.
  • In a large, clean, metal bowl, beat egg whites on medium speed until very soft peaks form. Continue to beat while slowly adding sugar in a steady stream. Beat until peaks are stiff but not dry. Use a rubber spatula to beat one-third of egg whites into cherry puree. Gently fold puree into remaining egg whites. Divide this mixture among ramekins and smooth the tops. Bake just until well-risen and beginning to brown, 12 to 14 minutes.
  • To serve, immediately bring soufflés to the table. Pass around warm chocolate sauce, so that each person may split his soufflé in the middle and spoon in sauce if desired.
  • For warm chocolate sauce: Heat 2 or 3 inches of water in a small saucepan to a low simmer. Combine chocolate with butter and heavy cream in a heatproof bowl that fits over saucepan - bowl should not touch water. Stir until chocolate melts. Remove from heat and stir well until smooth; serve immediately. (Sauce may be reheated by setting it over simmering water as in preparation.).

Nutrition Facts : Calories 300.2, Fat 21.9, SaturatedFat 13.6, Cholesterol 28.9, Sodium 100.5, Carbohydrate 28.7, Fiber 4.5, Sugar 9, Protein 6.8

CHOCOLATE-ALMOND SOUFFLé TORTE



Chocolate-Almond Soufflé Torte image

Categories     Cake     Milk/Cream     Food Processor     Mixer     Chocolate     Egg     Nut     Dessert     Bake     Almond     Amaretto     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 12 to 14

Number Of Ingredients 11

1 cup (about 5 ounces) whole almonds, toasted, cooled
4 tablespoons plus 1/3 cup sugar
2 tablespoons vegetable oil
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped
6 large eggs, separated, room temperature
1 cup chilled whipping cream
2 tablespoons amaretto or 1 teaspoon almond extract
Powdered sugar
1/2 cup almond slices, toasted

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Shake out excess flour. Line bottom of pan with parchment paper; butter paper.
  • Combine 1/2 cup whole almonds and 2 tablespoons sugar in processor. Using on/off turns, grind nuts finely. Transfer mixture to large bowl. Combine remaining 1/2 cup whole almonds and vegetable oil in processor. Process until mixture is thick and pasty (consistency will be similar to that of peanut butter), scraping bowl frequently, about 3 minutes.
  • Stir butter and 1/2 cup whipping cream in heavy large saucepan over medium heat until butter melts and mixture simmers. Remove from heat. Add chocolate and whisk until smooth. Stir in both almond mixtures. Cool slightly.
  • Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff peaks form. Beat egg yolks in another large bowl until very pale and thick, about 5 minutes. Gradually beat chocolate mixture into egg yolks. Fold in egg whites in 3 additions.
  • Pour batter into prepared pan. Bake cake until sides crack and puff and tester inserted into center comes out with moist batter attached, about 35 minutes. Transfer cake to rack. Cool cake to room temperature, about 2 hours (center will fall slightly as cake cools.) (Can be prepared 4 days ahead. Cover and refrigerate.)
  • Beat chilled cream, amaretto and remaining 2 tablespoons sugar in large bowl until soft peaks form.
  • Run small sharp knife around pan sides to loosen cake. Release pan sides. Dust cake with powdered sugar. Sprinkle toasted almond slices around top edge of cake. Serve chilled or at room temperature with whipped cream.

CHOCOLATE SOUFFLE



Chocolate Souffle image

Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h20m

Number Of Ingredients 6

Unsalted butter, room temperature, for baking dish
1/4 cup sugar, plus more for baking dish
8 ounces semisweet chocolate, finely chopped, or semisweet chocolate chips (1 cup)
1 teaspoon pure vanilla extract
3 large egg yolks, lightly beaten, plus 4 large egg whites
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
  • In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
  • Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
  • In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
  • In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
  • Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

Nutrition Facts : Calories 259 g, Fat 13 g, Fiber 2 g, Protein 6 g, SaturatedFat 8 g

KIRSCH AND TART CHERRY SOUFFLES



Kirsch and Tart Cherry Souffles image

Yield Makes 6

Number Of Ingredients 18

1/2 whole cherry preserves
2 tablespoons kirsch (clear cherry brandy)
1/2 cup chilled whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
Butter
Finely ground almonds or sugar
3 tablespoons all purpose flour
3/4 cup milk
1/3 cup plus 1 tablespoon sugar
1/2 cup dried tart cherries
4 egg yolks
2 tablespoons (1/4 stick) unsalted butter
3 tablespoons kirsch (clear cherry brandy)
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
5 large egg whites
Pinch of salt

Steps:

  • Mix preserves and 1 tablespoon kirsch in small bowl; set mixture aside. Combine cream, sugar, vanilla and remaining 1 tablespoon kirsch in medium bowl. Beat to soft peaks. Cover and refrigerate whipped cream. (Can be prepared 6 hours ahead.)
  • Preheat oven to 400°F. Butter six 1 1/4-cup soufflé dishes. Sprinkle with almonds or sugar. Place flour in heavy large saucepan. Gradually whisk in milk. Mix in 1/3 cup sugar, then cherries. Bring to boil, stirring constantly. Remove from heat. Mix in yolks 1 at a time. Add butter and stir until melted. Mix in kirsch, vanilla and cinnamon. (Soufflé base can be prepared 2 hours ahead. Press plastic onto surface and let stand at room temperature. Before continuing, reheat over low heat until barely warm, stirring constantly.)
  • Beat whites and salt in large bowl until soft peaks form. Add remaining tablespoons sugar and beat until stiff but not dry. Mix 1/4 of whites into soufflé base. Gently fold in remaining whites. Divide among prepared dishes. Place in oven and reduce temperature to 375°F. Bake soufflés until firm to touch and tops are brown, about 18 minutes. Serve immediately, topping each with dollop of whipped cream and spoonful of cherry preserves mixture.

FROZEN CHERRY AND CHOCOLATE CHIP SOUFFLé



Frozen Cherry and Chocolate Chip Soufflé image

Categories     Milk/Cream     Blender     Chocolate     Dairy     Fruit     Dessert     Frozen Dessert     Cherry     Summer     Party     Double Boiler     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

2 pounds fresh Bing cherries, stemmed, pitted
1 1/3 cups sugar
8 teaspoons fresh lemon juice
4 teaspoons kirsch (cherry brandy)
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
8 large egg yolks
1/4 cup bottled cherry juice
1 1/2 cups chilled whipping cream
1/2 cup miniature chocolate chips

Steps:

  • Combine cherries, 2/3 cup sugar and 6 teaspoons lemon juice in heavy large saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium; simmer until cherries are soft, stirring occasionally, about 15 minutes. Transfer mixture to blender; add 2 teaspoons kirsch, vanilla and almond extracts and remaining 2 teaspoons lemon juice.
  • Puree until very smooth. Chill until cold. Cut one 30x11-inch foil strip. Fold foil strip in half lengthwise. Wrap tightly around 6-cup soufflé dish, forming collar that extends from base of dish to above rim. Secure ends of foil with paper clips.
  • Whisk egg yolks, cherry juice, 2/3 cup sugar and 2 teaspoons kirsch in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and thermometer inserted into mixture registers 140°F for 3 minutes, about 8 minutes total. Remove bowl from over water. Set bowl in another large bowl filled with ice and water; whisk constantly until mixture is cool, about 5 minutes.
  • Beat cream in medium bowl until peaks form. Fold cherry puree into yolk mixture, then fold in whipped cream and chocolate chips. Transfer mixture to soufflé dish (mixture will extend above rim of dish). Freeze overnight. (Can be made 3 days ahead. Cover; keep frozen.)
  • Run small knife between soufflé and foil. Peel off foil. Using small metal spatula or knife, smooth exposed sides of soufflé. Serve immediately.

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