Got this one off of www.theworldwidegourmet.com and thought it looked good!!!
Chocolate-Armagnac Soufflé Cakes
Michel Guérard
Grand Chef Relais & Châteaux
Les Prés d'Eugénie - France
Ingredients
- 90 g (3 oz.) good-quality eating Chocolate
- 90 g (3 oz.) butter
- 90 g (3 oz.) granulated sugar
- 3 egg yolks
- 3 egg whites
- 60 ml (2 oz.) armagnac
Method
1. Melt the butter and chocolate together in a bowl set over simmering water.
2. Whisk the egg yolks and sugar together until light and pale.
3. Combine the chocolate and egg yolk mixtures.
4. Beat the egg whites to soft peaks and fold them into the chocolate-yolk mixture.
5. Three-quarters fill 6 small buttered, sugared ramekins with the mixture.
6. Bake in a 200°C (400°F) for 6 minutes.
7. Serve immediately, and in front of your guests, make a small slit in the middle of each soufflé and pour in a spoonful of Armagnac.
Chocolate-Armagnac Soufflé Cakes
Michel Guérard
Grand Chef Relais & Châteaux
Les Prés d'Eugénie - France
Ingredients
- 90 g (3 oz.) good-quality eating Chocolate
- 90 g (3 oz.) butter
- 90 g (3 oz.) granulated sugar
- 3 egg yolks
- 3 egg whites
- 60 ml (2 oz.) armagnac
Method
1. Melt the butter and chocolate together in a bowl set over simmering water.
2. Whisk the egg yolks and sugar together until light and pale.
3. Combine the chocolate and egg yolk mixtures.
4. Beat the egg whites to soft peaks and fold them into the chocolate-yolk mixture.
5. Three-quarters fill 6 small buttered, sugared ramekins with the mixture.
6. Bake in a 200°C (400°F) for 6 minutes.
7. Serve immediately, and in front of your guests, make a small slit in the middle of each soufflé and pour in a spoonful of Armagnac.
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)