By themselves, these rich, flavorful soufflés are virtually fat-free. The German chocolate sauce is rich but not too sweet, as most German-produced chocolate has a higher percentage of cocoa and less sugar than most American chocolate.
- butter and sugar for preparing ramekins
- 1-1/2 cups German pitted preserved Morello cherries Sauerkirschen
- 3 tablespoons lemon juice
- 1/2 teaspoon German almond extract
- 5 large egg whites room temperature
- 1/4 cup sugar
Warm Chocolate Sauce
- 5 ounces German milk chocolate coarsely chopped
- 3 tablespoons butter
- 1/4 cup heavy cream
- Preheat oven to 350 degrees F. Butter and sugar 6 8-ounce ramekins, place on a baking sheet, and set aside.
- Combine cherries, lemon juice and almond extract in a blender and puree until very smooth and almost fluffy. Transfer to a medium bowl and set aside.
- In a large, clean, metal bowl, beat egg whites on medium speed until very soft peaks form. Continue to beat while slowly adding sugar in a steady stream. Beat until peaks are stiff but not dry. Use a rubber spatula to fold one-third of egg whites into cherry puree. Gently fold puree into remaining egg whites. Divide this mixture among ramekins and smooth the tops. Bake just until well-risen and beginning to brown, 12 to 14 minutes.
- For the sauce, heat 2 or 3 inches of water in a small saucepan to a low simmer. Combine coarsely chopped chocolate with butter in a heatproof bowl that fits over the saucepan — bowl should not touch water. Stir until chocolate melts. Remove from heat and stir well until smooth; serve immediately. (Sauce may be reheated by setting it over simmering water.)
- To serve, bring soufflés to the table. Pass around warm chocolate sauce, so that each person may split his soufflé in the middle and spoon in sauce as desired.