Xocai Chocolate Souffle Cakes


12 ozs dark chocolate (Xocai X Power Squares, chopped and divided)
6 tbsps butter
6 whole large eggs (separated)
1/2 cup sugar
3 cups water


Preheat oven to 375 degrees. Butter and flour eight 3/4 cup souffle dishes. Stir 8 oz. of chopped X Power Squares with butter in a heavy medium saucepan over low heat until melted and smooth. Pour into a large bowl. Whisk in yokes. Set chocolate mixture aside. Stir sugar and water in a heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 236 degrees, swirling pan occasionally, about 5 minutes. Meanwhile, beat egg whites in another large bowl to soft peaks. Gradually beat boiling syrup into egg whites in slow steady stream. Continue beating until stiff, about 3 minutes. Fold whites into X Power Squares mixture in 3 additions. Divide the remaining 4 oz. of X Power Squares between the 8 dishes, pressing the X Power Squares into the souffles to submerge them. Bake souffles until slightly puffed and softly set, about 15 minutes. Serve immediately. Serves 8


Xocai Chocolate Souffle Cakes

Other Names:

Chocolate Souffle Cakes


Serves 8


Thursday, February 16, 2012 - 5:23pm


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