Warm Chocolate Soufflé Cakes, a recipe from Michel Guérard on The Worldwide Gourmet

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Warm Chocolate Soufflé Cakes Recipe

Recipe

Michel Guérard

Grand Chef Relais & Châteaux
Les Prés d'Eugénie - France

Total time: 15 to 30 minutes

Preheat the oven to 200° C (400° F)
Preparation time: 10 minutes
Cooking time: 10 minutes

Difficulty: Easy

Ingredients

Ingredients for 6 servings

- 90 g (3 oz.) good-quality Chocolate

- 90 g (3 oz.) butter

- 90 g (3 oz.) granulated sugar

- 3 egg yolks

- 3 egg whites

- 60 ml (2 oz.) Armagnac

Method

In a double boiler, melt together the chocolate and butter.
Beat together the egg yolks and sugar until light and pale.
Combine the two mixtures.
Whip the 2 egg whites to soft peaks and gently fold into the batter.
Fill 6 buttered sugared ramekins three-quarters full.
Bake in a 200° C (400° F) oven for 6 minutes.
Serve immediately. In front of your guests, make a small hold in the center of each soufflé and pour in 2 tsp. armagnac.

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Collaboration: National Interprofessional Armagnac Bureau

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