Monday, February 15, 2016

Chocolate Soufflé for Two

For Valentine's Day dessert after our salmon dinner, I wanted to make something that would make just enough for the two of us.  I had a bar of Lindt dark chocolate with sea salt as a favor from my friend Liz's bridal shower.  And recently I bought these cute fox ramekins (surprisingly, they were from Walmart on sale - set of 4 for $10).  The center ends up being gooey like a molten lava cake.  Topped with raspberries, it was the perfect treat to end our meal (along with some chocolate wine!) 

Chocolate Souffle for Two (adapted from Sally's Baking Addiction

  • 3 oz dark chocolate
  • 1/4 cup half and half
  • 3 T brown sugar
  • 2 T olive oil
  • 2 T egg (crack 1 egg, beat it, and use 2 T)
  • 6 T all-purpose flour 
  • 1/4 t baking powder
  • 1/8 t baking soda 


1. Spray each ramekin with nonstick spray (I use coconut oil spray).  Preheat oven to 350.  

2. Coarsely chop the chocolate.  Set one ounce aside.  Combine the other 2 ounces with the half and half in a medium heatproof bowl.  Microwave 25 seconds, then stir vigorously until melted and combined.  Reheat in 5 second increments if necessary.  Once melted and smooth, whisk in the brown sugar, then the oil, egg, and vanilla until combined.  

3. In a separate bowl, whisk together the flour, baking powder, and baking soda.  Pour the wet ingredients in and fold with a rubber spatula until there are no lumps.  Pour evenly into ramekins - they should be about 3/4 the way full.  

4. Drop the remaining chocolate into the centers of the cakes, using a spoon to fully submerge.  

5. Bake 15-16 minutes, rotating at the half way mark.  The centers will stay slightly gooey.  Top with raspberries and serve immediately.  

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