Chocolate Soufflé Cakes with Vanilla-Thyme Ice Cream

Name: Chocolate Soufflé Cakes with Vanilla-Thyme Ice Cream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 128 grams bittersweet chocolate, finely chopped; 177 milliliters confectioners sugar, sifted, plus more for dusting; 6 larges eggs, separated; 59 milliliters all-purpose flour; 8 servings Salt; 1 Tbsp thyme leaves, coarsely chopped; 4 Tbsps (1/2 stick) unsalted butter, cut into tablespoons; 8 servings Vanilla ice cream, for serving

One portion of this dish contains about 8g of protein, 22g of fat, and a total of 385 calories. This recipe serves 8. It will be a hit at your Summer event. A mixture of butter, confectioners' sugar, vanillan ice cream, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

Butter eight 1-cup ramekins and line the bottoms with parchment paper. Butter the paper and dust the bottoms and sides of the ramekins with confectioners' sugar.

Ingredients you will need

Powdered Sugar

Butter

Equipment you will use

Baking Paper

Ramekin

In a glass bowl, melt the chocolate and butter in a microwave oven, checking every 10 seconds. Stir until smooth.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Microwave

Bowl

Oven

In a large stainless steel bowl, using a handheld electric mixer, beat the egg whites with a pinch of salt at high speed until soft peaks form.

Ingredients you will need

Egg Whites

Salt

Equipment you will use

Hand Mixer

Bowl

Add 1/4 cup of the confectioners' sugar and beat the egg whites until they are firm and glossy peaks form.

Ingredients you will need

Powdered Sugar

Egg Whites

In another large stainless steel bowl, whisk the egg yolks with the remaining 1/2 cup of the confectioners' sugar until the mixture is thoroughly blended.

Ingredients you will need

Powdered Sugar

Egg Yolk

Equipment you will use

Whisk

Bowl

Whisk the melted chocolate and butter mixture into the egg yolks, then gradually whisk in the all-purpose flour. Using a large, clean rubber spatula, fold in one-third of the beaten egg whites to lighten the mixture, then fold in the remaining beaten whites until almost no white streaks remain.

Ingredients you will need

All Purpose Flour

Egg Whites

Chocolate

Egg Yolk

Butter

Equipment you will use

Spatula

Whisk

Spoon enough souffl cake batter into each of the prepared ramekins to reach three-fourths of the way up the side.

Equipment you will use

Ramekin

Bake the cakes for about 15 minutes, or until they are puffed and just set in the middle. Leave the oven on.

Equipment you will use

Oven

Let the souffl cakes cool in the ramekins for about 5 minutes, or until the edges of the cakes start to pull away from the sides of the ramekins. Invert the cakes onto a large baking sheet, then peel off the parchment paper and set the cakes upright on the baking sheet. Reheat the cakes in the oven for 2 minutes.

Equipment you will use

Baking Paper

Baking Sheet