Devil's Decadence Recipe - Cooking Index
Devil's Decadence Recipe - Cooking Index
| 3 oz | 85g | Semisweet chocolate |
| 1 oz | 28g | Unsweetened chocolate |
| 2 | Eggs | |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1/2 cup | 118ml | Whipping cream |
| 1/4 teaspoon | 1.3ml | Ground cinnamon |
| Sifted powdered sugar | ||
| Fudge Mocha Sauce | ||
| 1 cup | 198g / 7oz | Sugar |
| 1/2 cup | 118ml | Light cream |
| 3 tablespoons | 45ml | Butter |
| 2 oz | 56g | Unsweetened chocolate - chop |
| 2 tablespoons | 30ml | Light corn syrup |
| 1 oz | 28g | Semisweet chocolate - chopped |
| 1 tablespoon | 15ml | Instant coffee crystals |
Butter two 8-ounce soufflee dishes. Attach buttered foil collars. Melt chocolates in heavy small saucepan over low heat, stirring constantly. In a large bowl beat eggs until frothy. Add sugar, beating 4-5 minutes, or until thick and lemon-colored. Beat one-half of the cream and cinnamon until soft peaks form. Fold whipped cream into the melted chocolate. Fold chocolate mixture into beaten eggs.
Pour into prepared soufflee dishes. Place in baking dish; pour 1-inch of hot water into dish. Bake in a 350F oven for 30-35 minutes, or until a knife inserted into center comes out clean.
Remove collars. Cool to room temperature. Whip remaining cream and cinnamon. Sprinkle soufflee with sifted powdered sugar; serve with Fudge Mocha Sauce and whipped cream.
FUDGE MOCHA SAUCE: Combine sugar, cream, butter, chocolates, corn syrup, and coffee crystals in a saucepan. Cook and stir over medium-low heat until smooth and slightly thick. Serve warm. Refrigerate leftover sauce.
Makes 1 3/4 cups.
Source:
Jo Anne Merrill
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