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Chocolate Soufflé Cakes with
White Chocolate Sauce - COFFEE OF THE MONTH

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Chocolate Soufflé Cakes with
White Chocolate Sauce
Commander's Palace - New Orleans
Bon Appetit April 1996

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

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.

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