From Sandi's Recipe File - Individual Fudge Souffles

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"From Sandi's Recipe File"

Recipe Source:
Hershey's Chocolate Cookbook
from Publication International

Desserts

Individual Fudge Souffles

Amount	Ingredient
1/2 cup	butter or margarine, softened
1 1/4 cups	sugar
1 teaspoon	vanilla
4	eggs
2/3 cup	milk
1/2 teaspoon	instant coffee granules
2/3 cup	unsifted all-purpose flour
2/3 cup	Hershey's cocoa
1 1/2 teaspoons	baking powder
1 cup	heavy or whipped cream
2 tablespoons	confectioners' sugar

Preparation Tips:

Grease and sugar eight 5 or 6 ounce custard cups or ramekins; set aside. Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Scald milk; remove from heat and add coffee granules, stirring until dissolved. Combine flour, cocoa and baking powder; add alternately with milk-coffee mixture to creamed mixture. Beat 1 minute on medium speed.
Divide batter evenly among prepared custard cups. Place in two 8 inch square pans; place pans in oven. Pour hot water into pans to depth of 1/8 inch. Bake at 325 degrees for 40 to 45 minutes for custard cups (50 to 55 minutes for ramekins), adding more water if necessary, until cake tester inserted halfway between edge and center comes out clean. Remove pans from oven and allow custard cups to stand in water 5 minutes. Remove custard cups from water; cool slightly. Serve in custard cups or invert onto dessert dishes. Beat cream with confectioners' sugar until stiff; spoon onto warm souffles.
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