Blender Chocolate Souffle
Your guests will think you labored for hours over this impressive dessert, but the joke's on them, because you'll really have spent those hours watching a Real World marathon!
- 1 cup heavy cream
- 1 12-oz package semisweet chocolate chips
- 1 (8-oz) package cream cheese, room temperature, cut in 4 pieces
- 5 large eggs
- 2 tsp vanilla extract
- Whipped cream or vanilla ice cream, optional
- Preheat the oven to 375° F.
- Coat a 1 ½-quart soufflé dish with cooking spray.
- In a large glass measuring cup, microwave cream on high for one and a half to two minutes, until boiling.
- Pour boiling cream into a blender container.
- Add the chocolate chips and blend for one minute until all the chocolate is melted and smooth.
- With the blender running at lowest speed, add cream cheese (one piece at a time), eggs (one at a time), and vanilla, and continue blending for 15 seconds until well mixed.
- Pour batter into prepared soufflé dish.
- Bake for one hour. Soufflé puffs delicately above the top of the dish.
- With the back of a serving spoon, break an opening in the center of the hot soufflé and fill with whipped cream or vanilla ice cream, if desired.
- The batter can be made several hours ahead of time and refrigerated in the prepared soufflé dish. Take the dish out of the refrigerator three hours before you plan to serve it. Allow it to sit at room temperature for two hours, then bake it for one hour at 375° F.
- For individual soufflés, you can pour equal amounts of the batter into six ramekins that have been coated with cooking spray. Place them together on a baking sheet and reduce the baking time to 40 minutes. A blender is almost indispensable.
- In case you didn't know…a soufflé dish is simply a one quart round baking dish.