Chocolate Molten Soufflé


tablespoons butter, softened
pound best quality bittersweet chocolate, in small pieces
medium eggs or 7 large
1 1/2
cups sugar
1 1/2
cups all-purpose flour




White Chocolate Sauce



cup heavy cream
ounces white chocolate in small pieces



For serving:


Powdered sugar, for dusting


Preheat the oven to 350 degrees.


Use 2 tablespoons of the butter to grease 8 ramekins or ovenproof coffee cups each with a 6-ounce capacity.  Check to see that all surfaces are completely covered with butter, especially the corners.


Place the remaining 10 tablespoons of butter with the chocolate pieces in the top part of a double boiler or in a medium bowl set over a saucepan of barely simmering water and melt completely, stirring occasionally with a rubber spatula.


Break the eggs into the work bowl of a food processor, add the sugar and the melted chocolate, and process until the mixture is smooth, about 15 seconds.  Add the flour, and process for another 10 seconds.  Scrape down the inside of the work bowl, with the spatula and process until smooth, about 10 seconds more.


Pour an equal amount of the batter into each ramekin.  Place the ramekins on a baking sheet, and bake in the preheated oven for about 20 minutes, until the mixture begins to rise and the center is still slightly soft to the touch.  Remove the soufflés from the oven, but don’t let them cool for more than a couple of minutes before you carefully invert them onto serving plates.


While the soufflés are baking, make the white chocolate sauce.  Bring the heavy cream to a boil in a medium saucepan.  Turn off the heat, add the white chocolate pieces, and stir with a rubber spatula or wooden spoon until the chocolate has melted completely.


To serve, sprinkle each soufflé generously with powdered sugar, and spoon the white chocolate sauce around the perimeter.  Serve warm. 


Serves 8.


You can make the batter ahead of time and refrigerate it in the ramekins.  If it’s coming out of the refrigerator, bake as described in the recipe, but for 25 minutes instead of 20.  You could also make the sauce ahead of time.  Refrigerate it and reheat over a pot of barely simmering water until it’s warm and completely melted.