Celebrate national Cheese Souffle day with this delicious dessert souffle!
1 cup evaporated milk
1 six-ounce package semisweet chocolate chips
6 ounces cream cheese (or light cream cheese)
6 large eggs
1/3 cup confectioners sugar
¼ tsp. salt
Preheat oven to 325 degrees.
Heat the evaporated milk just to the edge of boiling and pour the blender jar. Add the chocolate chips and blend until the chips are melted and the mixture is smooth.
Cut the cream cheese into small pieces and drop into the chocolate mixture a few at a time, blending after each addition. Add salt and blend for a second or two.
Separate eggs, adding the yolks to the chocolate/cheese mixture one at a time, and reserving egg whites. Blend after the addition of each yolk. Don’t forget to put the top back on the blender before you hit “blend.”
Beat the egg whites into stiff peaks, gradually adding the sugar. If you’re not pressed for time making this dessert, chilling the egg whites for a few minutes will speed the whipping process.
Pour the chocolate cheese mixture over the whipped egg whites and fold the chocolate into mixture. Do not over-blend.
Pour the soufflé mixture into a large (2 quarts) soufflé pan or casserole dish.
Bake at 325 degrees for 45 minutes or until a tester comes out clean.
Cool on a wire rack.
You can dust this soufflé with a little extra powdered sugar (sifting it through a paper doily for a nice design).
Not that a dish this decadently delicious needs to be dressed up, but you can also serve it garnished with strawberries or drizzled with a fruit sauce made from frozen berries buzzed in the blender until liquid.
Recipe courtesy of: http://www.bellaonline.com/articles/art67947.asp