Devil's Decadence
Yield
2 servingsPrep
30 minCook
35 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
semi-sweet chocolate
semi-sweet, null, null |
|
| 1 | ounce |
unsweetened chocolate
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
sugar
|
|
| ½ | cup |
heavy whipping cream
|
|
| ¼ | teaspoon |
cinnamon
ground |
|
| 1 | x |
powdered sugar
sifted |
*
|
| Fudge mocha sauce | |||
| 1 | cup |
sugar
|
|
| ½ | cup |
light cream (half&half)
|
|
| 3 | tablespoons |
butter
|
|
| 2 | ounces |
unsweetened chocolate
unsweetened, chop |
|
| 2 | tablespoons |
light corn syrup
|
|
| 1 | ounce |
semi-sweet chocolate
semi-sweet,, null, null |
|
| 1 | tablespoon |
instant coffee
crystals |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
semi-sweet chocolate
semi-sweet, null, null |
|
| 28.9 | ml/g |
unsweetened chocolate
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
sugar
|
|
| 118 | ml |
heavy whipping cream
|
|
| 1.3 | ml |
cinnamon
ground |
|
| 1 | x |
powdered sugar
sifted |
*
|
| Fudge mocha sauce | |||
| 237 | ml |
sugar
|
|
| 118 | ml |
light cream (half&half)
|
|
| 45 | ml |
butter
|
|
| 57.8 | ml/g |
unsweetened chocolate
unsweetened, chop |
|
| 3E+1 | ml |
light corn syrup
|
|
| 28.9 | ml/g |
semi-sweet chocolate
semi-sweet,, null, null |
|
| 15 | ml |
instant coffee
crystals |
|
Directions
Butter two 8-ounce souffle dishes.
Attach buttered foil collars.
Melt chocolates in heavy small saucepan over low heat, stirring constantly.
In a large bowl beat eggs until frothy.
Add sugar, beating 4 to 5 minutes, or until thick and lemon-colored.
Beat one-half of the cream and cinnamon until soft peaks form.
Fold whipped cream into the melted chocolate.
Fold chocolate mixture into beaten eggs.
Pour into prepared souffle dishes.
Place in baking dish ; pour 1-inch of hot water into dish.
Bake in a 350℉ (180℃) F oven for 30 to 35 minutes, or until a knife inserted into center comes out clean.
Remove collars.
Cool to room temperature.
Whip remaining cream and cinnamon.
Sprinkle souffle with sifted powdered sugar; serve with Fudge Mocha Sauce and whipped cream.
FUDGE MOCHA SAUCE: Combine sugar, cream, butter, chocolates, corn syrup, and coffee crystals in a saucepan.
Cook and stir over medium-low heat until smooth and slightly thick.
Serve warm.
Refrigerate leftover sauce.
