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Mini Mexican "Souffle" Cups


1 cup bittersweet chocolate - melted

1 stick of unsalted butter - melted 

1/2 cup all purpose flour 

1/3 cup unsweetened cocoa 

1 large egg 

1/2 cup egg whites - whipped 

1 teaspoon vanilla extract 

1/3 cup cane sugar 

1/4 teaspoon sea salt 

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon 


Preheat oven to 350 degrees. 

Lightly grease the small ramekins. This can be done in 4 medium size ramekins.

Place the whisk attachment on the stand mixer. Add the egg whites, and turn the mixer on high and allow the egg whites to whip. 

This takes about 5-6 minutes. You are looking for stiff peaks. 

Meanwhile a simple way to melt the chocolate and butter is to place both in a microwave safe bowl. 

Microwave for 30 seconds and stir. 

Microwave for another 30 seconds and stir until the chocolate is completely melted. 

Let the butter and chocolate sit at room temperature for a few minutes to cool.

In a large bowl, add the dry ingredients. 

Then add the melted chocolate and butter, stir. 

Then add the 1 whole egg, and 1/4 cup whipped egg whites.  Stir to incorporate.

Now this process needs to be gently, you will be folding in the egg whites 1/4 cup at a time. 

Fold until you don't see any more of the whites in the batter, gently fold to not break the whipped egg whites. This is what is going to help the souffle rise. 

Repeat this process of folding in 1/4 of a cup of egg whites 4 times. 

Pour evenly (about 2/3-3/4 full) the batter in the ramekins. 

Bake in the oven for 25-29 minutes. 

Remove from oven and allow to cool for 10 minutes then serve. 


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