A Perfect Match for our Wines

Fourth Course

Chocolate Soufflé Cake

Chocolate Soufflé Cake:
(Serves 6-8)

1-ounce bittersweet Woodhouse (or other high quality) chocolate
10 T (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioner's sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 T liqueur of choice (Brandy or Grand Marnier)

Preheat oven to 425F degrees
Grease 6 (6-ounce) custard ramekins. Melt the chocolates and butter in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and liqueur. Divide the batter evenly among the ramekins. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

Serve with any available berries and the best vanilla ice cream or gelato you can make or find.