I just finished up a recipe I found at Sugar In The Raw’s website and it turned out amazing! I’ve used this golden sugar for years, sprinkled and then torched on top of my crème brûlées for a sugary crunchy topping. I tried their Chocolate Lava Soufflés because I’ve been wanting to make a lava cake for so long now. These beautiful little soufflés are a chocolate lover’s dream – they’re so rich and creamy, and just melt in your mouth.
Read on for a step-by-step on how to make these amazing chocolate lava soufflés and for info on their fun new Au Natural In The Raw App Facebook app.
8 teaspoons Sugar In The Raw®
3 ounces coarsely chopped bittersweet chocolate, divided
2 1/2 tablespoons unsalted butter
2 tablespoons plus 1 teaspoon unsweetened cocoa
4 tablespoon + 2 teaspoons heavy cream, divided
2 egg yolks
4 egg whites
3 tablespoons Sugar In the Raw
3/8 teaspoon cream of tartar
4 (3 1/4 -inch x 1 3/4 -inch) ramekins
Preheat oven to 400°F. Heat oven for at least 20 minutes before baking. Prepare the ramekins by buttering the inside of each and sprinkling each with 2 teaspoons Sugar In The Raw®. Shake gently to coat inside with sugar; set aside.
In medium microwave-safe bowl, combine 1 ½ ounces chocolate, butter and cocoa. Heat mixture on high, stirring every 15 seconds, for about 1 minute or until chocolate is melted and mixture is smooth. Cool to room temperature.
Meanwhile, in a small bowl whisk together 2 tablespoons plus 2 teaspoons heavy cream and egg yolks. Combine with chocolate mixture. Set aside.
In medium mixing bowl, gently whisk 4 egg whites. Slowly stir 2 tablespoons of egg whites into chocolate mixture with whisk, just until incorporated.
Add 3 tablespoons sugar to remaining egg whites and beat until frothy. Add cream of tartar and continue beating until stiff.
Stir 1/4 beaten egg whites into chocolate mixture with whisk; gently fold remaining beaten egg whites into chocolate mixture.
Arrange ramekins on a baking sheet. Fill each almost to top with chocolate mixture. Bake for 10 minutes. Soufflés will puff above top of ramekins.
While soufflés are baking, melt remaining 1 1/2 ounces chocolate in microwave-safe bowl on high for about 1 minute, stirring every 15 seconds. Stir in remaining 2 tablespoons heavy cream until smooth. Heat mixture on high, stirring every 15 seconds, for about 30 seconds or until hot. Set “chocolate lava” aside.
After the soufflés have cooled slightly, about 15 minutes, scoop centers out with a teaspoon. If you plan on serving on a plate rather than the ramekin, do not scoop all the way down to the bottom of the soufflé, as the bottom will become the top and the lava will remain hidden.
Pour chocolate lava into the centers. If you serve on a plate, work around the sides of the soufflé with a sharp knife to loosen and then turn upside down onto plate.
Serve with strawberries and vanilla ice cream for an amazing dessert.
Au Natural In The Raw App
The Au Natural In The Raw App is a really fun app that’s a play on their name, “In The Raw”. This app allows you to upload an image of your latest recipe, censor it with a blur tool, and then share the pic to your wall. Your friends can click on this pic to see the uncensored version, that was just too hot for your Facebook wall. So many people are posting food images to their wall, so this is a fun way to spice things up a little!
This post was sponsored by Style Coalition and Sugar In The Raw. All opinions are 100% my own. For more info, please view my full disclosure policy.
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