Best 4 Almond Cherry Souffles With Warm Chocolate Sauce Recipes

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Indulge in a symphony of flavors with our exquisite Almond Cherry Soufflés, a culinary masterpiece that combines the delicate sweetness of almonds and cherries with the richness of warm chocolate sauce. These ethereal soufflés rise majestically in the oven, creating a light and airy texture that melts in your mouth. The delightful combination of almonds and cherries adds a burst of flavor and color, while the warm chocolate sauce provides a decadent and indulgent finish.

Prepare to tantalize your taste buds with our curated collection of recipes, each offering a unique twist on this classic dessert. From the simplicity of our Classic Almond Cherry Soufflé to the sophistication of our Grand Marnier Almond Cherry Soufflé, we have something to satisfy every palate. Discover the magic of our Gluten-Free Almond Cherry Soufflé, a delightful treat for those with dietary restrictions, or explore the depths of our Dark Chocolate Almond Cherry Soufflé, a chocolate lover's dream.

Embark on a culinary adventure as you whip up these delectable soufflés, following our step-by-step instructions and helpful tips. Whether you're a seasoned baker or just starting your culinary journey, we'll guide you through the process of creating these stunning desserts. Impress your friends and family with your newfound skills, or simply treat yourself to a moment of pure indulgence.

Here are our top 4 tried and tested recipes!

ALMOND-CHERRY SOUFFLES WITH WARM CHOCOLATE SAUCE



Almond-Cherry Souffles With Warm Chocolate Sauce image

Make and share this Almond-Cherry Souffles With Warm Chocolate Sauce recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 34m

Yield 6 serving(s)

Number Of Ingredients 10

butter, for preparing the ramekins
sugar, for preparing ramekins
1 1/2 cups sour pitted cherries
3 tablespoons lemon juice
1/2 teaspoon almond extract
5 large egg whites, room temperature
1/4 cup sugar
5 ounces coarsely chopped semisweet chocolate, use a premium brand
3 tablespoons butter
1/4 cup heavy cream

Steps:

  • Preheat oven to 350°F Butter and sugar 6 8-ounce ramekins, place on a baking sheet, and set aside.
  • Combine cherries, lemon juice and almond extract in a blender and puree until very smooth and almost fluffy. Transfer to a medium bowl and set aside.
  • In a large, clean, metal bowl, beat egg whites on medium speed until very soft peaks form. Continue to beat while slowly adding sugar in a steady stream. Beat until peaks are stiff but not dry. Use a rubber spatula to beat one-third of egg whites into cherry puree. Gently fold puree into remaining egg whites. Divide this mixture among ramekins and smooth the tops. Bake just until well-risen and beginning to brown, 12 to 14 minutes.
  • To serve, immediately bring soufflés to the table. Pass around warm chocolate sauce, so that each person may split his soufflé in the middle and spoon in sauce if desired.
  • For warm chocolate sauce: Heat 2 or 3 inches of water in a small saucepan to a low simmer. Combine chocolate with butter and heavy cream in a heatproof bowl that fits over saucepan - bowl should not touch water. Stir until chocolate melts. Remove from heat and stir well until smooth; serve immediately. (Sauce may be reheated by setting it over simmering water as in preparation.).

Nutrition Facts : Calories 300.2, Fat 21.9, SaturatedFat 13.6, Cholesterol 28.9, Sodium 100.5, Carbohydrate 28.7, Fiber 4.5, Sugar 9, Protein 6.8

CHERRY ALMOND CHOCOLATE CLUSTERS



Cherry Almond Chocolate Clusters image

Provided by Ellie Krieger

Categories     dessert

Time 30m

Yield 12 clusters

Number Of Ingredients 3

1 cup toasted almonds, coarsely chopped
1/2 cup dried cherries, coarsely chopped
6 ounces dark chocolate, finely chopped

Steps:

  • In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
  • Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
  • Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.

Nutrition Facts : Calories 155 calorie, Fat 10 grams, SaturatedFat 3 grams, Sodium 5 milligrams, Carbohydrate 15 grams, Fiber 2.5 grams, Protein 3.5 grams

CHOCOLATE SOUFFLE



Chocolate Souffle image

This recipe has been treasured and passed down in our family for years. It came from my Aunt Clara, whose cooking was a blend of her country and rural French roots. I can always depend on everyone being home to eat-and on time-whenever I make this for dessert.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

2 ounces unsweetened chocolate
1/4 cup butter, cubed
5 tablespoons all-purpose flour
1/3 cup plus 1 teaspoon sugar, divided
1/4 teaspoon salt
1 cup milk
3 eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon almond extract
SAUCE:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Baking cocoa or ground cinnamon, optional

Steps:

  • In a large heavy saucepan, melt chocolate and butter over low heat. In a small bowl, combine flour, 1/3 cup sugar and salt; add milk and stir until smooth. Stir into the melted chocolate. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , In a small bowl, beat egg yolks. Stir a small amount of filling into yolks, return all to the pan, stirring constantly. Add extracts. In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate batter until no white streaks remain, then fold in remaining egg whites. , Grease the bottom of 1-1/2-qt. baking dish; add souffle batter. Place dish in a larger pan. Fill large pan with hot water to a depth of 1 in. Bake at 325° for 1 hour or until a knife inserted in the center comes out clean. , For topping, beat the cream in a chilled small bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve souffle warm with a dollop of sauce. Sprinkle with cocoa or cinnamon if desired.

Nutrition Facts : Calories 407 calories, Fat 31g fat (19g saturated fat), Cholesterol 187mg cholesterol, Sodium 244mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE-ALMOND SOUFFLé TORTE



Chocolate-Almond Soufflé Torte image

Categories     Cake     Milk/Cream     Food Processor     Mixer     Chocolate     Egg     Nut     Dessert     Bake     Almond     Amaretto     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 12 to 14

Number Of Ingredients 11

1 cup (about 5 ounces) whole almonds, toasted, cooled
4 tablespoons plus 1/3 cup sugar
2 tablespoons vegetable oil
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped
6 large eggs, separated, room temperature
1 cup chilled whipping cream
2 tablespoons amaretto or 1 teaspoon almond extract
Powdered sugar
1/2 cup almond slices, toasted

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Shake out excess flour. Line bottom of pan with parchment paper; butter paper.
  • Combine 1/2 cup whole almonds and 2 tablespoons sugar in processor. Using on/off turns, grind nuts finely. Transfer mixture to large bowl. Combine remaining 1/2 cup whole almonds and vegetable oil in processor. Process until mixture is thick and pasty (consistency will be similar to that of peanut butter), scraping bowl frequently, about 3 minutes.
  • Stir butter and 1/2 cup whipping cream in heavy large saucepan over medium heat until butter melts and mixture simmers. Remove from heat. Add chocolate and whisk until smooth. Stir in both almond mixtures. Cool slightly.
  • Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff peaks form. Beat egg yolks in another large bowl until very pale and thick, about 5 minutes. Gradually beat chocolate mixture into egg yolks. Fold in egg whites in 3 additions.
  • Pour batter into prepared pan. Bake cake until sides crack and puff and tester inserted into center comes out with moist batter attached, about 35 minutes. Transfer cake to rack. Cool cake to room temperature, about 2 hours (center will fall slightly as cake cools.) (Can be prepared 4 days ahead. Cover and refrigerate.)
  • Beat chilled cream, amaretto and remaining 2 tablespoons sugar in large bowl until soft peaks form.
  • Run small sharp knife around pan sides to loosen cake. Release pan sides. Dust cake with powdered sugar. Sprinkle toasted almond slices around top edge of cake. Serve chilled or at room temperature with whipped cream.

Tips for Perfect Almond-Cherry Soufflés:

- Use fresh, ripe cherries for the best flavor. If using frozen cherries, thaw them completely and drain off any excess liquid before using. - Make sure your egg whites are at room temperature before whipping them. This will help them reach their full volume and create light and fluffy soufflés. - Whip the egg whites until they form stiff peaks. This means that when you lift the whisk out of the bowl, the peaks of the egg whites should stand straight up. - Fold the egg whites into the almond-cherry mixture gently. Overmixing will deflate the egg whites and make the soufflés less fluffy. - Bake the soufflés immediately after assembling them. This will help them rise properly. - Serve the soufflés as soon as they come out of the oven. They will start to deflate after a few minutes.

Conclusion:

Almond-cherry soufflés with warm chocolate sauce are a delicious and elegant dessert that is perfect for any special occasion. With a little care and attention, you can easily make these soufflés at home. Just follow the tips above and you'll be sure to impress your guests with this classic French dessert.

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