This rich and decadent Fallen Chocolate Souffle pairs perfectly with tart cherries. The tart cherries really cut into that richness. This was served at our Cherry Themed Dinner to celebrate National Cherry Month in February.
Fallen Chocolate Souffle Ingredients
- 16 ounces semisweet chocolate chopped
- 1 cup butter
- 2 tablespoons liqueur, i.e. amaretto or triple sec
- 9 large eggs separated, bring the whites to room temperature
- 1 3/4 cup sugar
In a double boiler (barely simmering water) melt the chocolate with the butter, Stirring until the mixture is smooth. Remove the top portion from the heat, let the mixture cool to room temperature and stir in the liqueur. In a separate large bowl, beat the egg yolks with the sugar for 10 minutes or until the mixture is pale, thick, and forms a ribbon when the beaters are lifted. In another large bowl, beat the egg whites until they barely hold stiff peaks. Fold half of the chocolate and half of the egg whites into the yolk mixture and then fold the remaining half of chocolate and half of egg whites into the yolk mixture. Turn the mixture into a greased and ﬂoured 10″ springform pan. Bake the soufﬂé in a preheated 350° F oven for 25-30 minutes, or until the edges have puffed (the center will not set). Let the the soufﬂé cool and fall in the pan on a rack and chill it for at least 4 hours, covered loosely. Carefully remove the pan sides. Cut the soufﬂé with a knife dipped in hot water.
Cherry Creme Anglaise
- 6 egg yolks
- 3 tablespoons sugar
- 2 cups whole milk, scalded
- 1 teaspoon vanilla
- 1 can (21 ounce) King Orchards Montmorency Very Cherry Pie Filling
Instead of making the crème anglaise; at room temperature, melt a pint of good quality vanilla ice cream and mix it with the cherry pie ﬁlling.
Plate slices of the soufﬂé and spoon the cherry crème anglaise over the top.