These little cakes are not as fussy as a classic soufflé, in fact they can be done well ahead and refrigerated, just bring them to room temperature before baking. I make them and keep them on the counter, and put them in the oven when dinner is winding down. Once they are baked though, you will want to eat them while they are hot, and why not?
10 ounces good quality bittersweet chocolate chips
1 1/2 sticks unsalted butter, plus extra for preparing baking cups
1 tablespoon Chambord Black Raspberry liqueur
3 whole eggs and 3 yolks
4 tablespoons granulated sugar, plus extra for preparing baking cups
1 tablespoon flour
Vanilla ice cream and fresh raspberries for serving
In a double boiler add the chocolate, butter and Chambord and heat until just melted and stir to combine (or use a heavy sauce pan over low heat). cool slightly
In a standing mixer, add the eggs, egg yolks and 4 tablespoons of sugar and with the whisk attachment, beat the mixture for 8 minutes until it is pale yellow and light
Mix the flour to the cooled chocolate mixture
Combine the egg mixture and chocolate mixture by folding gently until well combined
Prepare 8 ramekins by coating them with butter then adding 1 1/2 teaspoons of granulated sugar per cup and coating the bottom and sides, there will be a bit extra in the bottom of each cup
Divide the batter evenly among the cups
Preheat the oven to 425 degrees
Line a baking sheet with parchment and place the cups on top
Bake for about 13 minutes or until the edges are puffed and the center still moves slightly when shaken
Remove from the oven, dust with powdered sugar and serve with a small scoop of vanilla ice cream and raspberries if desired
This is what the eggs look like after eight minutes whisking
Ramekins coated with butter and sugar ready for the souffle mixture
Ready for the oven