Warm Chocolate Souffle Pudding With Milk Chocolate Sauce
|Butter||3 Tablespoon, melted|
|Powdered sugar||1 Cup (16 tbs) (For Dusting)|
|Powdered sugar||2⁄3 Cup (10.67 tbs), sifted|
|White bread slices||3 , crust removed|
|Milk||1⁄4 Cup (4 tbs)|
|Semisweet chocolate square||4 Ounce, chopped|
|Breadcrumbs||3⁄4 Cup (12 tbs)|
|Hazelnuts||1 Cup (16 tbs), toasted and finely ground|
|Vanilla extract||1 Tablespoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Milk chocolate sauce||1 Cup (16 tbs)|
Brush twelve 6-ounce custard cups with the melted butter.
Using a fine sieve or sifter, dust with powdered sugar and shake out the excess.
Place the cups in a baking pan with 2-inch sides.
Preheat the oven to 350°F.
In a large bowl, use a hand mixer or electric mixer with paddle attachment to cream the 3/4 cup butter and the 2/3 cup powdered sugar until light and smooth.
Slowly cream in the egg yolks one at a time.
In a shallow bowl, soak the bread in the milk.
Melt the chocolate over simmering water, stirring until smooth.
Mix melted chocolate into the butter mixture.
Add the soaked bread, bread crumbs, nuts, and vanilla and blend.
In a large bowl, combine the egg whites and granulated sugar and whip until medium-stiff peaks of meringue are formed.
Fold into the chocolate base.
Fill the prepared cups three fourths full.
Add warm water to the baking pan to reach halfway up sides of cups and bake until set, about 40 minutes.
Remove from the oven and take cups from the water bath and allow to cool down.
While the souffle is still warm, turn the cups upside down and unmold onto a dessert plate.
If the souffle sticks to the cups, gently free up around the edges with a paring knife.
Serve warm with milk chocolate sauce.