Individual Chocolate Soufflés

I got this recipe from Bakerella, and made it for Seth on our anniversary. They are SO good and SO easy! We like them a little bit gooey so took them out a little bit early but either way, they are so good!

Individual Chocolate Soufflés
1/2 cup (1 stick) butter
1 1/4 cups sugar
1 teaspoon vanilla extract
4 eggs
2/3 cup milk
1/2 teaspoon powdered instant coffee
2/3 cup all-purpose flour
2/3 cup cocoa
1 1/2 teaspoons baking powder
1 cup (1/2 pint) whipping cream
2 tablespoons powdered sugar

  1. Preheat oven to 325 degrees.
  2. Grease and sugar eight 6-ounce ramekins.
  3. In large mixer bowl, beat butter, sugar and vanilla until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Scald milk. Remove from heat and add powdered coffee, stirring until dissolved.
  6. Stir together flour, cocoa and baking powder. Add alternately with milk mixture to butter mixture. Beat 1 minute on medium.
  7. Divide batter evenly among ramekins.
  8. Place ramekins in 2 8-inch square pans. Pour hot water in bottom of pans to 1/8 inch deep and place pans in oven. Bake for 45-50 minutes or until toothpick inserted comes out clean.
  9. Remove pans from oven and let ramekins stand in water for 5 minutes.
  10. Remove ramekins from water and let cool slightly.
  11. You can serve in dish or invert onto dessert plates.
  12. For topping: beat whipping cream and powdered sugar in small mixing bowl until stiff and spoon onto warm soufflés.
Recipe from Great American Favorite Brand Name Cookbook, 1993.