• Ingredients: 24
  • Serves: 6

Chocolate souffles with creamy caramel sauce with accompaniment: creamy caramel sauce.


  • Accompaniment: creamy caramel sauce

For cake layers

For filling

For frosting

  • a 7-ounce bag sweetened shredded coconut for coating cake

Ice cream base

For final assembly and decoration

  • Assorted unsprayed roses


  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil.

    For this step you will need

  2. Step 2 Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.

    For this step you will need

  3. Step 3 In another large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks.

    For this step you will need

  4. Step 4 Gradually add 1/4 cup sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.

    For this step you will need

  5. Step 5 Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising.
  6. Step 6 Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.