cinnamon chocolate soufflé with dulce de leche sauce

Oh, I’m sorry…were you waiting on me to say something? Do you need more of a reason to make this than these pictures?? Or the tempting smell (I’m sure you can imagine) of chocolate and a thick caramel sauce cooking in your kitchen? Or of the challenge of making a soufflé in and of itself?

Okay, sure. You’re scared. I was. But what’s the worst that can happen? Soufflés fall, yes. But the silver lining is that it’s still good to eat! Or, if you are serving guests and they fall, just cover it with whipped cream and this dulce de leche sauce, that is, by the way, to die for and your guests won’t even know!

What are you waiting on? Go get started!!

Cinnamon Chocolate Soufflé with Dulce de Leche Sauce

Serves 8.

Serve very very hot!!

Butter, to butter ramekins

2 tablespoons sugar

Soufflé:

1 ½ cups bittersweet chocolate chips

1 cup 2% milk

2 tablespoons Kahlua or any coffee flavored liqueur

1 tablespoon instant espresso powder

1 tablespoon cornstarch

1 tablespoon sugar

1 ½ teaspoons cinnamon

3 egg yolks, at room temperature

1 teaspoon vanilla

5 egg whites, at room temperature

½ teaspoon kosher salt

¼ teaspoon cream of tartar

¼ cup sugar

Sauce:

1 cup heavy cream

1 cup light brown sugar

½ teaspoon salt

½ teaspoon vanilla

Whipped cream

Sliced toasted almonds

Preheat oven to 400˚.

Coat 8 ramekins with butter and sprinkle in sugar, turning to coat. Arrange cups on a baking sheet and chill while preparing batter.

Melt chocolate chips with milk, liqueur, espresso powder, cornstarch, sugar, and cinnamon in a large saucepan over medium heat, whisking until smooth.

Combine egg yolks and vanilla and whisk into chocolate mixture. Cook 2 minutes, remove from heat and cool to room temperature.

Beat egg whites with salt and cream of tartar to soft peaks in a bowl. Gradually add ¼ cup of sugar and continue to beat to stiff peaks. You’ll know when you have stiff peaks when the whites stand up as the beaters are lifted out.

Blend about a third of the whites into the chocolate with a whisk, then fold in remaining whites until there are no streaks. Fill prepared cups to the top with batter and bake on a baking sheet until puffed, 20 minutes. Test by sticking a toothpick in the center – they are done when it comes out clean or slightly moist.

While the soufflés are cooking, make the dulce de leche sauce. Boil cream, brown sugar, and salt for the sauce in a medium saucepan. Boil until reduced to 1 cup, whisking constantly, about 5 minutes. Off heat, whisk in vanilla. Serve sauce hot.

To serve, cut a slit in the top of each soufflé using a paring knife. Pour the sauce into the slits, allowing it to pool and dribble. Garnish with sliced almonds and whipped cream, if using. Enjoy while hot!