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Easy Cream Cheese Chocolate Souffle Recipe

Guest Author - Katherine Tomlinson

I’m not a fan of recipes that call for gadgets—a wooden spoon was good enough for my grandmothers and it’s good enough for me—but having a blender or food processor handy really does make this recipe quick and easy.

And unlike most soufflés, this one has some “staying power” and isn’t as likely to fall as other, more delicate recipes. It’s the addition of the cream cheese.

(And even if it does collapse, it’s still incredibly delicious. You can simply tell everyone that it’s a new recipe and they’ll dig in delightedly without ever knowing the difference.)

Easy, Cheesy Chocolate Soufflé Recipe

Preheat oven to 325 degrees.

1 cup evaporated milk
1 six-ounce package semisweet chocolate chips
6 ounces cream cheese (or light cream cheese)
6 large eggs
1/3 cup confectioners sugar
¼ tsp. salt

Heat the evaporated milk just to the edge of boiling and pour the blender jar. Add the chocolate chips and blend until the chips are melted and the mixture is smooth.

Cut the cream cheese into small pieces and drop into the chocolate mixture a few at a time, blending after each addition. Add salt and blend for a second or two.

Separate eggs, adding the yolks to the chocolate/cheese mixture one at a time, and reserving egg whites. Blend after the addition of each yolk. Don’t forget to put the top back on the blender before you hit “blend.”

Beat the egg whites into stiff peaks, gradually adding the sugar. If you’re not pressed for time making this dessert, chilling the egg whites for a few minutes will speed the whipping process.

Pour the chocolate cheese mixture over the whipped egg whites and fold the chocolate into mixture. Do not over-blend.

Pour the soufflé mixture into a large (2 quarts) soufflé pan or casserole dish.

Bake at 325 degrees for 45 minutes or until a tester comes out clean.

Cool on a wire rack.

You can dust this soufflé with a little extra powdered sugar (sifting it through a paper doily for a nice design).

Not that a dish this decadently delicious needs to be dressed up, but you can also serve it garnished with strawberries or drizzled with a fruit sauce made from frozen berries buzzed in the blender until liquid.






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Content copyright © 2014 by Katherine Tomlinson. All rights reserved.
This content was written by Katherine Tomlinson. If you wish to use this content in any manner, you need written permission. Contact Michelle Matile for details.

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