{"id":2717,"date":"2011-02-08T09:32:46","date_gmt":"2011-02-08T19:32:46","guid":{"rendered":"http:\/\/www.jennispeedphotography.com\/blog\/?p=2717"},"modified":"2011-11-01T23:02:08","modified_gmt":"2011-11-02T09:02:08","slug":"12-years","status":"publish","type":"post","link":"https:\/\/www.jennispeedphotography.com\/blog\/2011\/02\/12-years\/","title":{"rendered":"12 Years"},"content":{"rendered":"

Over the weekend my husband and I celebrated our twelve-year anniversary. John made me my favorite dessert, chocolate souffl\u00e9. It was so delicious, even better than usual. Perhaps it just tastes better when someone else does the work. Well, I loved it. And I love my sweet husband. He takes such good care of me!<\/p>\n

Enjoy the recipe!<\/p>\n

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Chocolate Souffl\u00e9<\/strong><\/p>\n

1 cup semi-sweet chocolate chips
\n10 Tbls butter
\n1 \u00bd cups powdered sugar
\n\u00bd cup flour
\n3 whole eggs
\n3 egg yolks
\n*Optional: powdered sugar and raspberries to garnish<\/p>\n

PREHEAT oven to 425 degrees. Grease ramekins or souffl\u00e9 dishes and place on baking
\nsheet.<\/p>\n

STIR together powdered sugar, flour, and eggs until well blended. Use a mixer for the
\nbest consistency.<\/p>\n

MICROWAVE chocolate and butter in large bowl until butter is melted. Stir until
\nchocolate is completely melted. Pour into the egg mixture and mix well. Divide batter
\nevenly into greased ramekins.<\/p>\n

BAKE 15 minutes for 5 ounce ramekins. Bake 20 minutes for 8 ounce ramekins or
\nuntil cakes are firm around the edges but soft in the centers. Let stand 1 minute. Run
\nsmall knife around cakes to loosen. Immediately invert cakes onto serving plate. Sprinkle
\nlightly with additional powdered sugar and garnish with raspberries, if desired.<\/p>\n

Makes 8 servings in the 5 oz. ramekins, or 4-5 servings in the 8 oz ramekins.<\/p>\n

Variation: To make the souffl\u00e9s a rich dark chocolate flavor, add \u00bd cup more chocolate
\nchips or substitute type of chocolate used.<\/p>\n

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