Chocolate Molten Souffle


Recipe courtesy of Commander's Palace

Serves 4 to 6



Chocolate Cake Batter
  • 5  eggs
  • 1 cup sugar
  • ¼ cup butter, soft
  • 1 cup cake flour
  • 18 oz. dark chocolate, melted

White Chocolate Sauce

  • 1 cup white chocolate, chopped
  • 1 cup heavy cream
  • 2 oz. white rum
  • 3 oz. sugar


Molton Chocolate Souffle



Souffle batter
In a food processor, pulse eggs and sugar.
Add soft butter, process 30 seconds.
Add sifted flour and process until smooth.
Add chocolate then process until smooth.

Bring cream and sugar to a boil, then pour over chopped chocolate. 
Stir until smooth. 
Finish with white rum.


To Bake:
Liberally butter 8 oz. soufflé cups, then fill with batter. 
Bake at 375° or 400° for 10 - 12 minutes.  (conventional oven)

Cake should be served hot with inside molten.

Place 2 oz. of white chocolate sauce on plate. 
Unmold chocolate cake and top with powdered sugar. 
Place cake on top of sauce and garnish with fresh raspberries and ice cream(optional).

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