Thursday, May 6, 2010

Chocolate Soufflés


Butter and sugar 10 small ramekins
Melt together:
1 c chocolate (½ milk, ½ semisweet)
1 c butter
Beat until fluffy:
4 egg yolks
5 whole eggs
1 c sugar
Slowly stir in chocolate, fold in 1 c sifted flour, pour into ramekins. Bake at 375 degrees for 18 minutes. Should be soft in the center. Serve with whipped cream and raspberries.


(Caryl Ockey)

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