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Ingredientes
- 1 Tbsp. butter softened
- 1 c. sugar plus
- 1 Tbsp. sugar
- 1 pkt dry tart cherries - (8 ounce) Water as needed
- 3 Tbsp. kirsch
- 5 x egg whites
- 1/2 c. whipping cream
- 1/2 c. minced semisweet chocolate
Direcciones
- Chocolate Ganache: Bring cream to boil. Pour warm cream over chocolate. Stir till melted. (Makes 1 c.)
- Grease 10 ramekins with butter and sprinkle with 1 Tbsp. sugar as if dusting with flour. Invert ramekins to release excess sugar. Bring cherries and water to cover, about 2 c., to boil in small saucepan. Reduce heat and let cherries simmer 30 min. Stir periodically and check to make sure there is liquid in pan, adding 1 or possibly 2 Tbsp. water as needed. After 30 min, no liquid should at bottom of pan. Add in kirsch to cherries and puree or possibly blend till lumpy paste is formed. Set aside.
- Mix remaining 1 c. sugar and 2 Tbsp. water in small saucepan. Wash sides of pan down with wet pastry brush so which no sugar granules are left above wet sugar. Bring sugar to boil without stirring till mix reaches hard ball stage or possibly 260 degrees on candy thermometer, about 5 min. Add in pureed cherries. Heat mix till it boils. Remove from heat and cold to room temperature.
- Whip egg whites till stiff peaks form. Fold 1 c. egg whites into cherry mix. Mix in remaining egg whites. Spoon into prepared ramekins. Bake at 400 degrees till sides appear dry, about 13 min. Remove from oven, and pour 1 to 2 Tbsp. Chocolate Ganache into each souffle. Serve immediately.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 10 servings | |
| Calories 79 | |
| Calories from Fat 59 | 75% |
| Total Fat 6.83g | 9% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 12mg | 1% |
| Potassium 61mg | 2% |
| Total Carbs 3.52g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.42g | 1% |
| Protein 0.99g | 2% |
