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Pastry Chef Lee Napoli, Anago at the Lenox Hotel in Boston, Massachusetts

Chocolate Heart Soufflé Cake

Yield: 4 to 6 servings

  • 8 ounces semisweet chocolate
  • 4 ounces butter
  • 6 whole eggs
  • 1 pint heavy cream (for whipping)
  • 2-3 Tablespoons B and B liqueur (or Grand Marnier, Kirsch, Kahlua, etc.)
  • 1 cup fresh raspberries or strawberries

Equipment: 8" heart shaped pan or 4-6 small heart-shaped molds

Preheat oven to 400 degrees. Adjust rack to center of oven.

Melt chocolate and butter in top half of double boiler set over simmering water. Keep warm. In separate double boiler, whisk eggs until warm. Remove eggs from double boiler, place into mixer, and whip on high until eggs double in bulk. Remove bowl from mixer. By hand, fold warm melted chocolate and butter into eggs. Pour into heart-shaped baking pan or individual heart molds. Bake at 400 degrees in a water bath for approximately 20 minutes. Serve warm, either directly in pan or in molds. Top with whipped cream and fresh berries.

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