After a long cold winter, and an even longer cold spring, summer has arrived in Belgium! And with it shiny, tasty fruit asking to be savored in large quantities.
Cherries are my favorite by a long shot. It seems they have existed for ever, since no places of origin can be traced. “Cherry Garcia” Ben&Jerry’s needs no introduction. Dark chocolate pairs wonderfully with cherries, as it does with most red fruits. What dessert more Belgian than a Cherry Chocolate Soufflé?...

4 servings

½ lbs. cherries, pitted and halved
1 oz creamed butter, extra to grease the ramekins
3 oz sugar + extra to coat the ramekins
1 oz corn starch
1 cup milk
4 ½ oz dark chocolate (>70% cocoa), broken in small pieces
4 egg, split
Powder sugar

Preheat the oven to 400F.
Butter 4 soufflé ramekins and powder them with some sugar. Partition half of the cherries among the ramekins.
Add the cornstarch to a couple of tablespoons of milk. Warm the remainder of the milk, add the chocolate and stir until the chocolate has melted. Add 2 oz of the sugar and stir until the sugar has dissolved. Add the cornstarch-mix. Bring the milk to a boil over low heat. Continue to stir for another 5 to 10 minutes, until the liquid has thickened. Remove the milk pan from the heat. Stir the yolks one by one into the mixture and allow to cool.
Beat the egg whites to soft peaks. Add the remaining sugar and continue to beat to create a shining meringue. Fold the egg whites carefully into the chocolate mix and add to the ramekins.
Place the pots in the oven during 15 to 20 minutes until the soufflés have risen and are golden brown.
Powder with sugar. Place the ramekins and the rest of the cherries on a beautiful plate.
Serve immediately.

Source: Weekend Knack

[Tags: Belgian , chocolate ,cherry ,soufflé ,recipe]

This entry was posted on Monday, June 12, 2006 at 6:42 PM. Don't hesitate to leave a response!