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 La Belle Cuisine - More Chocolate Treats
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"To cook is to
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Chocolate Soufflé Cakes with
White Chocolate
Sauce
 
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- Brillat-Savarin's great aunt Pierette
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Chocolate Soufflé Cakes with
White Chocolate Sauce
Commander's Palace
- New Orleans
Bon Appetit April 1996
Sauce:
1 cup whipping cream
1 cup finely chopped good-quality white chocolate
(such as Lindt or
Baker's; about 4 1/2 ounces)
1 1/2 tablespoons clear rum
Cakes:
9 ounces bittersweet or semisweet chocolate, chopped
1/2 cup sugar
3 large eggs
2 tablespoons unsalted butter, room temperature
1/2 cup cake flour, sifted
For sauce: Bring cream to simmer in small saucepan. Remove from
heat.
Add white chocolate and whisk until melted. Stir in rum. Chill until just
cool,
whisking occasionally, about 30 minutes.
For cakes: Preheat oven to 400 degrees F. Butter six 3/4-cup soufflé
dishes. Stir chocolate in top of double boiler over simmering water
until melted.
Cool 10
minutes.
Mix sugar and eggs in processor until well blended. Blend
in butter.
Add flour;
process until smooth. Blend in chocolate. Divide batter among prepared dishes. Place on
baking sheet. Bake until cakes are puffed, tops
look crusty and tester inserted into
center comes out with wet batter still attached, about 18 minutes. Run knife around sides
of cakes. Invert onto spatula; gently slide onto plates. Spoon sauce around cakes.
Serves 6.
New
Orleans restaurants in the aftermath
of Hurricanes Katrina and Rita
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