Commander's Chocolate Souffle Cakes W/ White Chocolate Sauce – a delicious recipe with whipping cream, white chocolate, clear rum, bittersweet chocolate, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
--sauce--.
2
Bring cream to simmer in small saucepan.
3
Remove from heat.
4
Add white chocolate and whisk until melted.
5
Stir in rum.
6
Chill until just cool, whisking occasionally, about 30 minutes.
7
--cakes--.
8
Preheat oven to 400 degrees F.
9
Butter six 3/4-cup souffle dishes.
10
Stir chocolate in top of double boiler over simmering water until melted.
11
Cool 10 minutes.
12
Mix sugar and eggs in processor until well blended.
13
Blend in butter.
14
Add flour; process until smooth.
15
Blend in chocolate.
16
Divide batter among prepared dishes.
17
Place on baking sheet.
18
Bake until cakes are puffed, tops look crusty and tester inserted into center comes out with wet batter still attached, about 18 minutes.
19
Run knife around sides of cakes.
20
Invert onto spatula; gently slide onto plates.
21
Spoon sauce around cakes.
1190
kcal
Calories
73
g
Fat
113
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup whipping cream, 1 cup finely chopped good-quality white chocolate (about 4 1/2 ounces), 1 ½ tablespoons clear rum, 9 ounces bittersweet chocolate or 9 ounces semisweet chocolate, chopped, and more.
Yes, Commander's Chocolate Souffle Cakes W/ White Chocolate Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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