A blessing from heaven...in the form of chocolate

My boss asked me to look up a recipe online and print it for her. While I have yet to try it, based on the picture you can guarentee this will be made. Maybe even tomorrow.




Warm Chocolate Soufflé Cakes with Raspberry Sauce

You can make the sauce a day ahead and keep it refrigerated. Garnish soufflés with fresh raspberries or mint, if desired.



Sauce:2/3 cup granulated sugar

1/4 cup fresh orange juice

1 (12-ounce) package frozen unsweetened raspberries, thawed



Cakes:

Cooking spray

2 tablespoons granulated sugar

3/4 cup fat-free milk

1/4 cup half-and-half

2 ounces unsweetened chocolate, chopped

1/4 cup unsweetened cocoa

1 teaspoon vanilla extract

1 1/4 cups granulated sugar, divided

1/4 cup butter, softened

3 large egg yolks

1/4 cup all-purpose flour (about 1 ounce)

1/4 teaspoon cream of tartar

5 large egg whites

1 tablespoon powdered sugar



To prepare sauce, combine first 3 ingredients in a food processor; process until smooth. Strain through a sieve into a bowl; discard solids. Cover and chill.


To prepare cakes, coat 12 (6-ounce) ramekins with cooking spray; sprinkle evenly with 2 tablespoons granulated sugar. Set aside.



Combine milk and half-and-half in a small saucepan. Bring to a simmer over medium-high heat (do not boil). Remove from heat; add chocolate, stirring until chocolate melts. Add cocoa and vanilla, stirring with a whisk. Pour into a large bowl; cool completely.


Preheat oven to 325°.


Place 1 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed until light and fluffy. Beat in egg yolks. Add cooled chocolate mixture; beat until blended. Lightly spoon flour into a dry measuring cup; level with a knife. Stir into chocolate mixture.


Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into prepared ramekins.


Place ramekins in 2 (13 x 9-inch) baking pans; add hot water to pans to a depth of 1 inch. Bake at 325° for 33 minutes or until puffy and set. Loosen cakes from sides of ramekins using a narrow metal spatula. Invert the cakes onto 12 dessert plates. Sprinkle evenly with powdered sugar; serve with raspberry sauce.