Almond-Cherry Souffles With Warm Chocolate Sauce

"A 'modern' German dessert recipe. From A Taste of Germany."
 
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Ready In:
34mins
Ingredients:
10
Serves:
6
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ingredients

  • butter, for preparing the ramekins
  • sugar, for preparing ramekins
  • 1 12 cups sour pitted cherries
  • 3 tablespoons lemon juice
  • 12 teaspoon almond extract
  • 5 large egg whites, room temperature
  • 14 cup sugar
  • Warm Chocolate Sauce

  • 5 ounces coarsely chopped semisweet chocolate, use a premium brand
  • 3 tablespoons butter
  • 14 cup heavy cream
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directions

  • 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.).

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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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