Chocolate Soufflés with Whiskey Cream


2 sticks Crystal unsalted butter, plus more for the ramekins
1 tablespoon plus 1 teaspoon flour, plus more for dusting
1/2 pound bittersweet chocolate, chopped
1/2 cup sugar
4 large whole eggs
4 large egg yolks
powdered sugar, for dusting

1 half pint Crystal heavy whipping cream
1 tablespoon sugar
2 tablespoons whiskey


Preheat the oven to 350°. Butter six 4-ounce ramekins and dust with flour.

Combine butter and chocolate in a glass dish, microwave for 1 to 1-1/2 minutes, until melted, stir to combine. Whisk in the sugar, whole eggs and egg yolks. Fold in the flour.

Scrape the batter into the ramekins and bake for 12-15 minutes, or until the cakes are set. While cakes are cooking whip the cream until soft peaks form. Add sugar and whiskey, continue to whip until combined.

Let the cakes cool for 1 minute, then run a thin knife around the sides and invert them onto plates. Dust the cakes powdered sugar and serve with whiskey cream.