-
Check here for the full archive of recipe collections.More >> Check here for the full archive of recipe collections.More >> Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >> Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >> Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.More >> Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >> From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.More >>
-
Try these Ingredient Substitutions when you're in a bind!More >> Try these Ingredient Substitutions when you're in a bind!More >> Simple solutions for healthier cooking.More >> Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More >> A pinch of this, a dab of that... click here for a printable conversion chart.More >> Keep this posted on your refrigerator for easy reference! More >> Money Saving IdeasMore >> Money saving ideas to bet on.More >> What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
CHOCOLATE SOUFFLE’ CAKE
WITH RASPBERRIES
3/4 cup butter cut up
8 ounces semisweet chocolate cut up
1 cup sugar
6 large eggs
2 tablespoons all purpose flour
1 pint fresh raspberries
3/4 cups sugar
1/4 cup water
whipped cream
Preheat oven to 350 degrees. Melt butter, chocolate and sugar over low heat. Cool. Butter ten six-ounce ramekins and dust with flour.
Beat egg yolks in a small bowl at a high speed for 3 minutes or until they become thick. In a large bowl, beat the egg whites until stiff. Whisk yolks and flour into chocolate mixture and then fold in the egg whites. Spoon batter into ramekins and place in a roasting pan. Pour boiling water into pan half way up the ramekins. Bake for 40 minutes or until knife inserted near edge comes out clean. Invert to serve.
Mix the raspberries, sugar and water in a sauce pan. Cook on low to medium heat until the sugar melts and the mixture begins to make a syrup. Cool. Drizzle syrup over the souffle’ and sprinkle with remaining fresh berried. Top with dollops of whipped cream.
Serves ten.
All content © Copyright 2000 - 2013 WorldNow and WLOX, a Raycom Media Station. 
