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Chocolate Cheese Soufflé!
Before you pass up on this chocolate soufflé because it’s just so blasé, take a second to reconsider. This dish is the ultimate soufflé — chock-full of rich, creamy flavor with an irresistible sauce.

Ingredients
  • -CHOCOLATE SOUFFLÉ-
  • 1 stick Mehadrin Butter
  • 1 (3.5 oz.) bar dairy chocolate
  • ¾ cup sugar
  • ½ cup brown sugar
  • 8 oz. Mehadrin Sour Cream
  • 4 oz. Mehadrin Farmer Cheese
  • 3 eggs
  • 1 tsp. vanilla extract
  • ¾ cup flour
  • 2 Tbsp. cocoa
  • -CREAM SAUCE-
  • 6 oz. unwhipped J&J Cream Cheese
  • 1 3.5 oz. bar dairy white chocolate
  • ¼ cup sugar
  • ½ cup milk
Chocolate Cheese Soufflé!
Before you pass up on this chocolate soufflé because it’s just so blasé, take a second to reconsider. This dish is the ultimate soufflé — chock-full of rich, creamy flavor with an irresistible sauce.

Instructions

In a large saucepan, melt butter and
chocolate. Remove from heat. Add sugar,
brown sugar, sour cream, farmer cheese, eggs,
and vanilla extract, and mix.
In a separate bowl, combine flour and cocoa,
then fold into the mixture. Stir until well
combined.
Fill ramekins with cake mixture until nearly full,
leaving a bit of space.
Bake for 20-25 minutes. You can stick in a
toothpick to check if it’s ready.
For the cream sauce, melt white chocolate in a
saucepan. Add the rest of the ingredients and
mix well. Use a hand blender to blend until
smooth.
When the cakes are ready, scoop out a bit
from the center and push it aside. Fill with
warm cream sauce and serve hot. Can be
served with a scoop of Mehadrin ice cream.

 

Ingredients
  • -CHOCOLATE SOUFFLÉ-
  • 1 stick Mehadrin Butter
  • 1 (3.5 oz.) bar dairy chocolate
  • ¾ cup sugar
  • ½ cup brown sugar
  • 8 oz. Mehadrin Sour Cream
  • 4 oz. Mehadrin Farmer Cheese
  • 3 eggs
  • 1 tsp. vanilla extract
  • ¾ cup flour
  • 2 Tbsp. cocoa
  • -CREAM SAUCE-
  • 6 oz. unwhipped J&J Cream Cheese
  • 1 3.5 oz. bar dairy white chocolate
  • ¼ cup sugar
  • ½ cup milk
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