I feel coffee is lacking representation. You can't have Pie,cake or donuts without it but coffee can be had by itself!
I'll have some coffee with you lorax...so long as it can have some vanilla flavored creamer and be high-test (none of that decaf stuff for me). It really doesn't fall into the cake or pie category but it is my favorite - can we have this with our coffee?
Hot Chocolate Souffle
Roy's, Sand Lake Road, Orlando, Florida
[SIZE=-1]
Yield: Ingredients:[/SIZE]
[SIZE=-1]4 (3-inch) cakes.[/SIZE]
[SIZE=-1]6 tablespoons unsalted butter[/SIZE]
[SIZE=-1]4 ounces semi-sweet chocolate[/SIZE]
[SIZE=-1]3⁄4 cup sugar[/SIZE]
[SIZE=-1]1 3⁄4 tablespoons cornstarch[/SIZE]
[SIZE=-1]2 whole eggs[/SIZE]
[SIZE=-1]2 egg yolks[/SIZE]
[SIZE=-1]Instructions:[/SIZE]
[SIZE=-1]1. In pan on low heat, melt butter and chocolate. In mixing bowl, combine sugar and cornstarch. In separate bowl, whisk eggs and yolks. Add melted-chocolate mixture to sugar mixture and combine thoroughly with whisk. Stir in eggs and whisk just until smooth. Remove and place in clean container. Cover with plastic wrap and press down to prevent skin from forming. Refrigerate 3-4 hours or overnight (must be well-chilled).[/SIZE]
[SIZE=-1]2. Heat oven to 400 F. Line 4 metal rings (about 2 3⁄4 inches across and 2 inches high) with greased parchment paper. Line baking sheet with parchment paper and set molds on sheet. Scoop mixture into molds so they are two-thirds full, and make sure molds are not leaking.[/SIZE]
[SIZE=-1]3. Bake on top oven rack 20 minutes. Remove baking sheet from oven, and, while holding each mold with tongs, slide metal spatula underneath, carefully lift, and transfer to serving plate. Gently lift off mold and remove parchment paper. Serve immediately. Recipe notes: Refrigerating dough overnight firms it so it doesn't leak out of molds. Serve with berry sauce or dust with powdered sugar.[/SIZE]