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Chocolate Soufflé Cakes




Source of Recipe


www.globalchefs.com


List of Ingredients





4 tablespoons butter,
cut in pieces
1/4 pound semisweet chocolate, chopped
3 whole eggs,
room temperature


Recipe



Adjust the rack to the center of the oven. Preheat the oven to 425. In the top of a double boiler set over simmering water, melt the butter and the chocolate until smooth. Remove the top of the double boiler. Crack the eggs in the bowl of an electric mixer. Place the bowl on top of the simmering water used to melt the chocolate. Stir the eggs until they are warm to the touch. When the eggs are warm, remove the bowl and whip the eggs on high speed until doubled. Remove the bowl from the mixer. With a rubber spatula, gently fold the chocolate and the beaten eggs together. Pour the batter into six 3 inch round molds. Fill the molds 3/4 full. Place the molds in a deep roasting pan. Pour boiling water around the molds to come half way up the sides. Bake at 425 for 20 minutes or until the cakes spring back when lightly touched.