Almond Cherry Souffles With Warm Chocolate Sauce Recipes

ALMOND-CHERRY SOUFFLES WITH WARM CHOCOLATE SAUCE

Steps:

• Preheat oven to 350°F Butter and sugar 6 8-ounce ramekins, place on a baking sheet, and set aside.
• Combine cherries, lemon juice and almond extract in a blender and puree until very smooth and almost fluffy. Transfer to a medium bowl and set aside.
• In a large, clean, metal bowl, beat egg whites on medium speed until very soft peaks form. Continue to beat while slowly adding sugar in a steady stream. Beat until peaks are stiff but not dry. Use a rubber spatula to beat one-third of egg whites into cherry puree. Gently fold puree into remaining egg whites. Divide this mixture among ramekins and smooth the tops. Bake just until well-risen and beginning to brown, 12 to 14 minutes.
• To serve, immediately bring soufflés to the table. Pass around warm chocolate sauce, so that each person may split his soufflé in the middle and spoon in sauce if desired.
• For warm chocolate sauce: Heat 2 or 3 inches of water in a small saucepan to a low simmer. Combine chocolate with butter and heavy cream in a heatproof bowl that fits over saucepan - bowl should not touch water. Stir until chocolate melts. Remove from heat and stir well until smooth; serve immediately. (Sauce may be reheated by setting it over simmering water as in preparation.).

CHOCOLATE-ALMOND SOUFFLé TORTE

Steps:

• Position rack in center of oven and preheat to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Shake out excess flour. Line bottom of pan with parchment paper; butter paper.
• Combine 1/2 cup whole almonds and 2 tablespoons sugar in processor. Using on/off turns, grind nuts finely. Transfer mixture to large bowl. Combine remaining 1/2 cup whole almonds and vegetable oil in processor. Process until mixture is thick and pasty (consistency will be similar to that of peanut butter), scraping bowl frequently, about 3 minutes.
• Stir butter and 1/2 cup whipping cream in heavy large saucepan over medium heat until butter melts and mixture simmers. Remove from heat. Add chocolate and whisk until smooth. Stir in both almond mixtures. Cool slightly.
• Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff peaks form. Beat egg yolks in another large bowl until very pale and thick, about 5 minutes. Gradually beat chocolate mixture into egg yolks. Fold in egg whites in 3 additions.
• Pour batter into prepared pan. Bake cake until sides crack and puff and tester inserted into center comes out with moist batter attached, about 35 minutes. Transfer cake to rack. Cool cake to room temperature, about 2 hours (center will fall slightly as cake cools.) (Can be prepared 4 days ahead. Cover and refrigerate.)
• Beat chilled cream, amaretto and remaining 2 tablespoons sugar in large bowl until soft peaks form.
• Run small sharp knife around pan sides to loosen cake. Release pan sides. Dust cake with powdered sugar. Sprinkle toasted almond slices around top edge of cake. Serve chilled or at room temperature with whipped cream.

FROZEN CHERRY AND CHOCOLATE CHIP SOUFFLé

Steps:

• Combine cherries, 2/3 cup sugar and 6 teaspoons lemon juice in heavy large saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium; simmer until cherries are soft, stirring occasionally, about 15 minutes. Transfer mixture to blender; add 2 teaspoons kirsch, vanilla and almond extracts and remaining 2 teaspoons lemon juice.
• Puree until very smooth. Chill until cold. Cut one 30x11-inch foil strip. Fold foil strip in half lengthwise. Wrap tightly around 6-cup soufflé dish, forming collar that extends from base of dish to above rim. Secure ends of foil with paper clips.
• Whisk egg yolks, cherry juice, 2/3 cup sugar and 2 teaspoons kirsch in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and thermometer inserted into mixture registers 140°F for 3 minutes, about 8 minutes total. Remove bowl from over water. Set bowl in another large bowl filled with ice and water; whisk constantly until mixture is cool, about 5 minutes.
• Beat cream in medium bowl until peaks form. Fold cherry puree into yolk mixture, then fold in whipped cream and chocolate chips. Transfer mixture to soufflé dish (mixture will extend above rim of dish). Freeze overnight. (Can be made 3 days ahead. Cover; keep frozen.)
• Run small knife between soufflé and foil. Peel off foil. Using small metal spatula or knife, smooth exposed sides of soufflé. Serve immediately.