Ingredients
- 1 cup fine-quality dark chocolate pieces (ideally about 65% dark)
- 1 cup fine-quality milk chocolate pieces
- 4 Tbsp unsalted butter
- 6 Tbsp sugar
- 1 Tbsp pure vanilla extract
- 2 tsp cinnamon + 2 tsp pumpkin pie spice (may also simply use 4 tsp cinnamon) + 2 tsp cayenne
- 4 eggs, room temperature, separated into yolks and whites
- For Sauce: 1 cup dark brown sugar + 1 cup whipping cream; add 3 Tbsp Kahlua before serving
- Butter and sugar 6 small ramekins or custard cups. Gently wipe the top rims of cups in preparation for soufflés.
Cooking Instructions
- Preheat oven to 350F
- In medium saucepan over low flame, melt chocolate with butter and sugar, stir constantly until smooth.
- Remove from heat, stir in vanilla, spices and cayenne. In large mixing bowl, whisk egg yolks until creamy.
- Gradually mix chocolate into egg yolks, combine thoroughly.
- In separate bowl, with electric mixer, beat egg whites until stiff but not dry.
- Starting with a small portion of whipped egg whites, fold gently and gradually into chocolate mixture in large bowl until well combined.
- Evenly distribute mixture between ramekins.
- Place on rimmed baking sheet, bake for 30 minutes.
- Prepare caramel sauce while soufflés bake by whisking brown sugar into whipping cream in small saucepan over high flame.
- Bring to a boil, boil for 3 minutes.
- Remove from heat, stir in Kahlua.
- When soufflés are baked and gently removed from oven, pour some warm sauce on top of each, and serve immediately with remaining sauce if desired.
