Thursday, May 3, 2012

CHOCOLATE SOUFLE



Chef’s line               melting cake batter (thawed)             2oz
Glenview Farms       egg whites                                         2oz
Chef’s Line               vanilla crème (thawed)                     ½ oz

Method: whip the egg whites to a soft peak, gently fold the egg whites and melting cake batter together, pour into 4oz ramekin, and bake in a 425 degree oven for 16-18 minutes or until done (check with tooth pick). Don’t open oven during baking. Remove from oven top with vanilla crème and serve.

Yield: one serving

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