Blackberry Soufflé with Molten Chocolate Filling Blackberry Soufflé with Molten Chocolate Filling 8 Servings Susan Walter, Chef Blackberry Souffle: • 1/2 cup sugar • 5 eggs, separated • 2 oz. flour • 1 1/4 cups The Perfect Purée Blackberry, thawed • 1/2 tsp. vanilla Method: 1. Preheat oven to 450° F. 2. Prepare 8 – 5oz. ramekins by brushing with butter and sugar. 3. Whisk 1/4 cup sugar together with egg yolks, vanilla and Blackberry puree. Quickly whisk in flour, taking about 5 seconds. 4. In a separate bowl, whisk egg whites with remaining 2 tbsp. sugar until firm. 5. Whisk 1/2 egg whites into fruit mixture. Fold remaining beaten egg whites into fruit mixture. Place about 1/2 cup in each ramekin (about 1/2 full), add the Molten Chocolate Center, fill soufflé dish to 3/4 full with more souffle mixture. 6. Place in oven for 14-18 minutes. Molten Chocolate Cream Filling (Blackberry): • 4 oz. bitter chocolate • 3/4 cup heavy cream • 2 tsp. The Perfect Purée Blackberry, thawed Method: 1. Chop chocolate into small pieces. 2. Heat cream to a simmer. Remove from heat. 3. Whisk chocolate into hot cream until melted. 4. Whisk in Blackberry puree. Pour into a 8″x8″ dish and chill. 5. When chilled, form into small balls with a tiny ice cream scoop or melon ball cutter. 6. Reserve in freezer until needed to complete recipe.