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Don't try to spell or pronounce this sinful souffle, just enjoy it. ;) :D


6 ounces semisweet chocolate chopped.


10 Tablespoons unsalted butter


1/2 Cup all-purpose flour


3 Tablespoons cocoa powder


1/4 teaspoon baking powder


3 Eggs ( room temperature )


1/2 Cup whipping cream whipped, & vanilla ice cream.


Coat 6 ( 6 - ounce ) glass custard cups with nonstick cooking spray. In a 1 quart saucepan, melt the chocolate, butter and sugar over low heat, stiring until melted and blended. Remove from heat and pour into large mixing bowl. Sift the flour, cocoa and baking powder together, add to bowl and mix with an electric mixer on medium speed until blended. Add the eggs, one at a time, beating until blended, then beat mixture for 6 minutes. Spoon batter into prepared custard cups. Cover with plastic wrap and freeze over night.


Preheat the oven to 375 degrees. Place the frozen custard cups on a cookie sheet and bake for 15 to 18 minutes.


Remove the cakes from the oven and cool sightly, no more than 5 minutes, Run a blunt knife around the inside of each custard cup and invert the cakes onto dessert plates. Serve with whipped cream and vanilla ice cream. Makes 6 servings




Be sure to invert these individual cakes while they are still quite warm. Chocolate will ooze out of the cakes


If you are concerned about turning the hot cakes out of the custard cups, use nonstick cooking spray to prepare the custard cups. If you have no worries at all, prepare the cups by coating them with butter and a mixutre of half granulated sugar and half cocoa powder.


If the chocolate that oozed out of the cakes is a little too runny for your liking, just bake them a little longer. I've baked them for 20 minutes so the inside would be more like pudding. You may have to experiment with your own oven to get the result you want.


Unbaked, tightly sealed desserts can be kept in freezer for 1 month, and baked for another time.





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I am totally going to try these! Except, I'll have to experiment, because we have to have everything gluten/dairy/soy free. Sigh... darn allergies :) But thanks for a place to start... I never knew what these were called before, and I've always wanted to try them.

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