lumicero/recipes-ing2inst huggingface dataset:
Title: White Chocolate-Cranberry Biscotti
Ingredients:
- 1/2 butter
- 1 sugar
- 4 eggs
- 1 vanilla extract
- 3 flour
- 1 baking powder
- 3/4 dried cranberries
- 3/4
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine flour and baking powder; gradually add to creamed mixture. Stir in cranberries and vanilla chips.
5. Divide dough into 3 portions.
6. On ungreased baking sheets, shape each portion into a 10x2" rectangle. Ba ke at 350 degrees for 20-25 min.
7. or until lightly browned.
8. Cool for 5 min.
9. Transfer to a cutting board; cut diagonally with a serrated knife into 1" slices.
10. Place cut side down on ungreased baking sheets.
11. Bake for 15-20 min.
12. or until golden brown.
13. Remove to wire racks to cool.
14. Store in airtight container.
Title: Fluffy Butter Cocoa Frosting
Ingredients:
- 1/4 butter
- 2 1/3 powdered sugar
- 1/4 vanilla
- 1 milk
- 2 -3
Instructions:
1. In a bowl (or 4 cup glass measuring cup is easier) add powdered sugar and cocoa.
2. Cut in soft butter with a knife or fork.
3. Add vanilla.
4. Using mixer beat until fluffy.
5. Add the milk or cream now until spreadable consistency is achieved.
6. Frost COOLED (if warm it will melt the butter) cake, cookies, brownies, whatever!
7. I use this recipe for my Moist Fudgy Cocoa Brownies.
8. Yummy!
Title: Zucchini Cookies
Ingredients:
- 1/2 shortening
- 1/2 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 3 zucchini
- 1 baking powder
- 1/2 baking soda
- 1 cinnamon
- 1/2 salt
- 3 1/2 flour
- 1 dates
- 1
Instructions:
1. Cream together the shortening and sugars. Add eggs and beat well. Beat until fluffy.
2. Stir in zucchini. Add dry ingredients. Add chopped nuts and dates.
3. Drop by teaspoonfuls into greased cookie sheet. Bake at 375 degrees for 12-15 minutes.
4. You can substitute chocolate chips or raisins for dates.
Title: Apple Pudding
Ingredients:
- 2 eggs
- 1/4 milk
- 6 sugar
- 1/2 vanilla extract
- 1 self-rising flour
- 3/4 - 1 tart apples
- 3 ground cinnamon
- 1 unsalted butter
- 4 sugar
- 5 egg
- 1
Instructions:
1. Preheat oven to 350°F.
2. Butter a 9-inch round springform pan and line the bottom with a round of parchment paper.
3. Butter and flour the parchment paper.
4. Combine the eggs, oil, milk, sugar, and vanilla extract in a mixing bowl and mix well.
5. Sift in enough flour to make a batter with the consistency of heavy cream.
6. Pour the batter into the cake pan.
7. Arrange the apple slices on top of the batter in concentric circles and sprinkle with the cinnamon.
8. Bake until the batter has set, about 20 minutes.
9. For the glaze, mix together the butter, sugar and egg.
10. Pour glaze evenly over the pudding and bake until a sharp knife inserted into the center comes out clean, 15 to 20 minutes longer.
11. Let cool slightly before removing the pudding from the pan.
12. Serve while still warm.
Title: Truffle Brownies
Ingredients:
- 12 bittersweet chocolate
- 11 unsalted butter
- 1 1/4 sugar
- 3 eggs
- 1 1/2 vanilla extract
- 1/4 salt
- 1 all-purpose flour
- 1 walnuts
- 3/4 heavy whipping cream
Instructions:
1. Position rack in center of oven and preheat to 350°F. Line 9 x 9 x 2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
2. Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.
3. Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
4. Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.
Title: Banana-Pecan Spice Cake
Ingredients:
- 1/2 pecans
- 1 canola oil
- 1/3 water
- 1 1/3 eggs
- 3 banana
- 1
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. Coat two 9-inch round cake pans with cooking spray.
3. Spread pecans over ungreased baking sheet. Bake 3-4 minutes until lightly browned. Cool.
4. At low speed beat cake mix, oil, water, eggs and banana 30 seconds. Increase speed to medium; beat 2 minutes. Stir in pecans and chocolate chips.
5. Divide batter between pans. Bake 30-35 minutes or until toothpick inserted into centers comes out clean. Cool on racks 20 minutes. Remove from pans; cool completely on racks.
6. Transfer 1 cup frosting to pastry bag fitted with star tip. Place 1 cake layer on serving plate; spread with 1 cup frosting. Top with remaining cake layer. Spread cake with remaining frosting. Pipe rosettes onto cake. Garnish with pecans, if desired.
Title: Fluffy 7 Minute Frosting
Ingredients:
- 1 1/2 sugar
- 1/4 water
- 2 light corn syrup
- 2 salt
- 1/4 vanilla
- 1
Instructions:
1. Combine sugar, water, egg whites, corn syrup, and salt in the top of a double boiler; blend.
2. Place over simmering water.
3. Using an electric mixer, beat the mixture constantly at high speed for 7 minutes or until the mixture triples in volume and holds firm peaks.
4. Remove from heat; beat in vanilla.
5. Spread on cooled 2 layer cake.
Title: Grapefruit, Almond, Gin and Labne Buche De Noel
Ingredients:
- 184 yogurt
- 78 milk
- 201 white chocolate
- 220 gelatin
- 2 1/2 black pepper
- 1 all-purpose flour
- 1 sugar
- 66 sugar
- 64 salt
- 100 grapefruit juice
- 160 sugar
- 200 eggs
- 1 gelatin
- 100 butter
- 143 vanilla bean paste
- 117 butter
- 1 1/2 sugar
- 89 vanilla bean paste
- 3 eggs
- 1 all-purpose flour
- 256 salt
- 116 grapefruit juice
- 7 sugar
- 2 sweetened condensed milk
- 480 gelatin
- 2 white chocolate
- 195
- 300
- 215
- 27
- 325
Instructions:
1. Labne Mousse:
2. Whip cream to soft peak and reserve.
3. Bloom gelatin and reserve.
4. In a saucepan combine milk and ¼ labne and bring to a boil with the juniper and black pepper.
5. Add bloomed gelatin and strain into chocolate.
6. Emulsify with immersion blender.
7. Combine well with remaining labne.
8. Fold in whipped cream.
9. Cast into desired mold.
10. Almond Dacquoise:
11. In a bowl mix together Flour, Sugar 1, Salt, and almond flour and reserve.
12. Whip egg whites to soft peak then fold in Sugar 2.
13. Fold meringue into dry ingredients in 3 stages.
14. Spread evenly onto a ½ sheet pan and bake in a convection oven @ 325F for 10 minute.
15. Grapefruit Curd:
16. Bloom gelatin and reserve.
17. In a pot combine grapefruit juice, sugar, citric acid, vanilla and eggs and begin to heat on medium flame.
18. Bring to a boil whisking constantly.
19. Remove from heat add gelatin and incorporate.
20. Add butter and emulsify with an immersion blender.
21. Cool completely then pipe in strips onto a Silpat.
22. Sucre:
23. Cream butter, sugar, and vanilla at low speed.
24. Stream in eggs one at a time.
25. Stir in flour and salt, and combine.
26. Roll out to 1/8” on a well floured surface and cut to the size of desired mold.
27. Grapefruit Glaze:
28. In a bowl combine sweetened condensed milk and white chocolate and reserve.
29. In a pot combine grapefruit juice, sugar, and glucose and bring to a boil.
30. Remove from heat and add gelatin.
31. Strain into white chocolate and emulsify with an immersion blender.
32. Assembly:
33. Make Grapefruit Curd, pipe in strips and freeze.
34. Make mousse, pipe halfway into mold, push frozen curd into the center of the mousse, then pipe mousse into the remainder of the mold. Freeze completely.
35. Unmold mousse and place onto wire rack.
36. Glaze with grapefruit glaze then carefully place onto the sucre base.
Title: Yellow Cake for Strawberries and Whipped Cream
Ingredients:
- 2 eggs
- 1 sugar
- 1/2 butter
- 1/2 water
- 1 baking powder
- 1 1/2 flour
- 1 vanilla
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter and sugar. Add eggs one at a time and beat. Mix flour and baking powder together. Add flour mixture and water alternately to the cream mixture beginning with flour and ending with flour. Add vanilla. Pour into a greased and floured square pan (*8x8 or 9x9).
3. Bake about 30 minutes till very light and golden colored. Touch the top for a gentle spring back to know it's done.
Title: Soft Chocolate Drop Cookies
Ingredients:
- 1 egg
- 6 butter
- 6 cocoa powder
- 6 milk
- 1 vanilla
- 3/4 sugar
- 1 1/4 flour
- 1/3 baking soda
- 1/2 baking powder
- 1/2 salt
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine: egg, butter, cocoa powder, milk, vanilla, baking soda, baking powder, & salt.
3. Mix in mixer until it's incorporated.
4. Add sugar and flour and mix.
5. In a cookie sheet, use a regular kitchen spoon to scoop batter onto it.
6. Bake for 11 minutes.
7. Let stand for 2 minutes on rack.
8. Enjoy!
Title: Cereal Cookies
Ingredients:
- 1 shortening
- 1 brown sugar
- 3/4 white sugar
- 2 eggs
- 2 oatmeal
- 2 vanilla
- 1 salt
- 1 flour
- 2 baking soda
- 1/2 baking powder
- 1
- 1/2
Instructions:
1. Cream shortening and sugar.
2. Add beaten eggs and vanilla.
3. Stir in oatmeal, salt, flour, soda, baking powder, and nuts.
4. Fold in coconut, rice krispies.
5. Form into small balls and press down with a glass dipped in water.
6. Bake 375 degrees for 12 to 15 minutes or until light brown.
Title: Browned Butter Cookies
Ingredients:
- 2 1/4 brown sugar
- 1 butter
- 3 flour
- 1 baking soda
- 1 cream of tartar
- 1/2 salt
- 2 eggs
- 1 vanilla extract
- 1 pecans
Instructions:
1. Preheat oven to 350°F.
2. Place brown sugar in large mixing bowl; set aside. In medium skillet, melt butter over medium heat. Watching closely, cook until butter is just golden brown. Pour over brown sugar; cool to room temperature.
3. In large bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
4. Beat butter and brown sugar mixture at medium speed until combined. Beat in eggs one at a time; add vanilla.
5. Add flour mixture; beat at low speed just until combined. Stir in nuts.
6. Divide dough into 3 pieces. Roll each piece into 8-inch log; wrap each log in plastic wrap.
7. Chill until firm, at least several hours. Slice logs 1/4 inch thick. Place 2 inches apart on parchment-lined baking sheets.
8. Bake about 8 to 10 minutes, until set. Cool on wire racks and store in airtight containers.
Title: Yummy Crazy Chocolate Cake 13432
Ingredients:
- 3 flour
- 2 sugar
- 2 baking soda
- 1/3 salt
- 1 water
- 3/4 vinegar
- 2 vanilla
- 2
- 1
Instructions:
1. mix until blended.
2. Bake at 350 degrees for 35- 40 minutes.
3. 9/14 inch pan.
Title: Amanda's Molasses Cake
Ingredients:
- 1 sugar
- 1 molasses
- 2 eggs
- 1/2 butter
- 1 milk
- 2 1/2 flour
- 1 nutmeg
Instructions:
1. Mix ingredients well.
2. grease a 9X13 baking pan.
3. pour mix into pan.
4. bake at 350 degrees til golden brown on top.
Title: Pineapple Coffee Cake
Ingredients:
- 1 whole wheat pastry flour
- 1 all-purpose flour
- 1/2 sugar
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 egg
- 1 nonfat plain yogurt
- 1/4 canola oil
- 1 vanilla extract
- 1 1/2 pineapple chunks
- 1/4 pecans
Instructions:
1. Preheat oven to 350 degrees, and coat an 8 inch square baking pan with cooking spray.
2. Whisk both flours, 1/2 cup sugar, baking powder, baking soda, and salt in a medium bowl.
3. Whisk egg, yogurt, oil, and vanilla in a large bowl until smooth.
4. Add ingredients from step 2 and stir with spatula until blended (Do Not Overmix).
5. Fold in pineapple, and scrape batter into prepared pan.
6. Combine pecans and remaining 2 tablespoons sugar in a small bowl, and sprinkle over batter.
7. Bake cake until the top is golden brown, and a toothpick inserted comes out clean(50-55 minutes.).
8. Let cool in pan on a wire rack for 20 minutes.
9. Cut into squares and serve warm.
Title: Rosy Pakistani Macaroni Dessert
Ingredients:
- 100 macaroni
- 1/2 caster sugar
- 1 cardamom powder
- 1 -6 rose water
- 1 -3 pistachios
Instructions:
1. Boil macaroni according to the instructions on the packet. Wash, cool and put 2 tablespoons macaroni in each serving glass. Pour a little Rooh Afza on it. Keep it in a refrigerator.
2. Beat cream and sugar until it is stiff. Add cardamom powder and rose water. Now pour cream over macaroni. Garnish with pistachios and serve chilled.
Title: Southern Pig Picken Cake
Ingredients:
- 18 eggs
- 4 mandarin orange
- 3/4 walnuts
- 3/4 Cool Whip
- 1/2 crushed pineapple
- 1 -9 instant vanilla pudding
- 1
Instructions:
1. Place cake mix, oil and eggs, in bowl and mix well.
2. Add oranges and mix a little more.
3. Pour into two 8 inch round cake pans.
4. Bake in oven at 350 degrees for 35 to 45 minutes.
5. Cool cake, pour pineapple juice over layers.
6. Mix pudding and pineapple, then fold in cool whip.
7. Ice cake, and put in the refrigerator.
Title: Decadent Strawberry and White Chocolate Cupcakes
Ingredients:
- 6 self raising flour
- 2 margarine
- 2 caster sugar
- 2 eggs
- 5 milk
- 5 strawberries
- 400 -500 white chocolate
- 1
Instructions:
1. Heat oven to 180c. Place 18 paper cases into bun / cupcake tray(s).
2. Beat sugar and margarine until light and creamy. Whisk in the eggs and milk. Sift in the flour a little at a time.
3. Break one bar of chocolate in half and put the rest to one side. Chop the 1/2 bar of choc into chunks - not too small! Gently stir in the conserve, just enough to make a marbled effect.
4. Spoon the mixture into the paper cases dividing it equally and bake for approximately 12-15 minutes (check using toothpick test), until well risen and pale golden in colour. Leave to stand for a few minutes then cool on a wire rack.
5. Once cooled, cover the cupcakes with the remaining chocolate. Break choc into pieces and melt gently in microwave or in a bowl over pan of simmering water. Coat each cupcake in a generous layer of chocolate and finish with a pink icing swirl or heart design.
Title: Wheat Free Christmas Pudding
Ingredients:
- 70 raisins
- 170 sultanas
- 340 currants
- 170 vegetable shortening
- 170 ground cinnamon
- 70 ground mixed spice
- 255 fresh nutmeg
- 255 ground cloves
- 2 allspice
- 2 eggs
- 1/2 orange, juice and zest of
- 1/2 lemon, zest of
- 1 armagnac
- 6 brandy
- 1 rum
- 1/2
- 140
- 3
Instructions:
1. Will make 1 large pudding (using a 2 litre pudding basin) or 2 medium puddings using (2 x 1 litre pudding basins).
2. Generously oil a 2 litre or 2 x 1 litre pudding bowl(s).
3. Put the dried fruit, almonds, breadcrumbs, suet and spices into a large bowl and mix together.
4. Whilst the eggs until fluffy and thickened, then stir into the dry ingredients.
5. Blend in the grated orange, the orange juice, the grated lemon and the spirits.
6. The mixture should just drop off the spoon.
7. Put the mixture into the greased pudding basin(s) and smooth over the top.
8. Cover the basin with a layer of oiled foil, double folded in the centre and secure with string.
9. Stand the basin on an inverted saucer or a piece of foil folded 4 times in a very large saucepan.
10. Fill the saucepan to 3/4 of the way up with water, cover with a lid or foil and steam for 6 1/2 hours for a large pudding or 4 1/2 hours for a smaller one.
11. Top up with boiling water whenever necessary.
12. When cooked, lift the basin out of the pan and allow to cool.
13. Store in a cool dark place.
14. To reheat, replace the old foil with new foil and steam for 1 1/2 - 2 hours before serving.
Title: Italian S'mores Not for the Kids!
Ingredients:
- 3 marshmallows
- 2
- 1
- 10 -12
- 15 -20
Instructions:
1. In a sauté pan over medium heat, mix solid chocolate, chocolate sauce and Cabernet. Mix well.
2. Place 1 roasted marshmallow on a piece of biscotti.
3. Top with as much chocolate Cabernet sauce as desired (1 to 2 tablespoons), or just dip it into the sauce.
Title: Sauteed Apple over Ice Cream
Ingredients:
- 1 butter
- 1 1/2 fuji apples
- 1 sugar
- 3 brandy
- 1/4 fresh lemon juice
- 1/8 ground ginger
- 1 reduced-fat vanilla ice cream
Instructions:
1. Melt butter in a small nonstick skillet over medium heat. Add apple; cook 5 minutes or until lightly browned, stirring frequently.
2. Add sugar, brandy, juice, and ginger; cook over medium-low heat 2 minutes or until apple is tender, stirring occasionally. Serve warm over ice cream.
Title: Jam Thumbprint Cookies
Ingredients:
- 2 butter
- 1 1/3 sugar
- 1 all-purpose flour
- 4 powdered sugar
- 1 rum
- 2
- 1 -2
- 1/2
Instructions:
1. Combine butter, sugar and 1 tsp almond extract in large bowl, beat at medium speed, til creamy.
2. Reduce speed to low; add flour, beat until well mixed Cover; refrigerate at least 1 hour.
3. Preheat oven to 350 degrees F.
4. Shape dough into 1-inch balls.
5. Place 2" apart on ungreased cookie sheets.
6. Make indentation in center of each cookie with thumb (edges may crack slightly); fill each indentation with about 1/4 teaspoon jam.
7. Bake for 15 to 18 minutes til edges are lightly browned.
8. Let stand 1 minute; remove from cookie sheet.
9. Cool completely.
10. Meanwhile put powdered sugar in bowl stir in enough rum to make thick glaze, stir in almond extract stir til smooth.
11. Drizzle over cooled cookies; sprinkle with finely chopped almonds.
Title: Italian Mocha Tiramisu
Ingredients:
- 1/4 instant coffee granules
- 2 sugar
- 1/2 boiling water
- 1 cream cheese
- 1/2 powdered sugar
- 1 ladyfingers
- 2
- 1
Instructions:
1. Stir together instant coffee, sugar and water. Set aside.
2. In a large mixer bowl, beat cream cheese until light and fluffy (2-3 minutes).
3. Add powdered sugar and whipping cream.
4. Continue beating until stiff peaks form (6-8 minutes).
5. By hand, gently stir in 2 tablespoons of coffee mixture.
6. Split ladyfingers in half lengthwise.
7. Place half of ladyfingers in bottom of 9-inch square pan, cutting to fit, covering the entire bottom of dish.
8. Sprinkle ladyfingers with more of the coffee mixture, reserving half.
9. Top with half of cream cheese mixture.
10. Sprinkle with half of grated chocolate.
11. Repeat layers, ending with grated chocolate.
12. Cover; refrigerate 2-4 hours.
Title: Super Easy Fruit Dip
Ingredients:
- 8 marshmallow cream
- 8 lemon yogurt
- 8 Cool Whip Lite
Instructions:
1. Mix all ingrediant together until well blended, cover place in refridgerator for at least 4 hours. Mix again before serving.
2. Perfect with your favorite fruit or right out of the bowl.
3. If you can't find lemon yogurt you can use plain yogurt and 2 tablesoons of lemon juice:
Title: Chocolate Cinnamon Fondue (Dairy Free)
Ingredients:
- 1/4 margarine
- 8 bittersweet chocolate
- 1/4 flour
- 2 light corn syrup
- 1/4 Kahlua
- 1/2 cinnamon
Instructions:
1. Melt margarine and chocolate.
2. Whisk in flour until blended; cook 1 minute, stirring.
3. Remove from heat, blend in cinnamon.
4. Pour into fondue dish; keep warm.
5. Suggested dippers: bananas, strawberries, oranges, lowfat pound cake.
Title: Italian Shortbread With Almonds and Jam
Ingredients:
- 3/4 unsalted butter
- 1/2 sugar
- 1/4 unbleached all-purpose flour
- 1 1/2 salt
- 1/8
- 1/4
- 1/3
Instructions:
1. Preheat oven to 350°F and set the rack in the middle of the oven.
2. Have ready a 9-inch ungreased springform pan.
3. Beat the butter and sugar on medium speed in a stand mixed for 3-4 minutes until very light, scraping down the sides of the bowl and the paddle from time to time.
4. Add the almond extract and beat on medium speed for 30 more seconds to blend.
5. In a small bowl whisk together the flour and salt.
6. Add to the butter mixture and beat on low speed until blended, 30 - 40 seconds. The dough will be stiff.
7. Remove 1/2 cup of dough and spread it on a small plate in a thin later; place it in the freezer.
8. Press the remaining dough into the pan evenly - it can be a little higher at the edges, but the center shouldn't be elevated.
9. Spread the jam evenly over the dough to within an inch of the edge.
10. Retrieve the remaining dough from the freezer and crumble it over the jam.
11. Sprinkle the almonds evenly over the top.
12. Bake the shortbread for 40-50 minutes, or until golden brown.
13. Remove from the oven and let cool completely on a rack before removing from pan.
14. Cut the shortbread into serving size triangles.
15. Freezes well.
Title: Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting
Ingredients:
- 18 sour cream
- 1 pumpkin
- 1 eggs
- 1/4 cream cheese
- 3 butter
- 8 vanilla
- 1/4 powdered sugar
- 1 ground cinnamon
- 16
- 1 1/2
Instructions:
1. Heat oven to 350.
2. Beat first 5 ingredients with mixer until well blended.
3. Spoon into 24 paper-lined muffin/cupcake cups.
4. Bake 20-22 minutes, or until toothpick inserted in centers comes out clean.
5. Cool in pans 10 minutes; remove from pans. Cool completely.
6. Beat cream cheese, butter and vanilla in large bowl with mixer until well blended.
7. Gradually beat in sugar.
8. Blend in cinnamon.
9. Spread over cooled cupcakes.
10. Store frosted cupcakes in refrigerator.
Title: Almond-Cherry Souffles With Warm Chocolate Sauce
Ingredients:
- 1 1/2 butter
- 3 sugar
- 1/2 sour pitted cherries
- 5 lemon juice
- 1/4 sugar
- 5 butter
- 3 heavy cream
- 1/4
Instructions:
1. Preheat oven to 350°F Butter and sugar 6 8-ounce ramekins, place on a baking sheet, and set aside.
2. Combine cherries, lemon juice and almond extract in a blender and puree until very smooth and almost fluffy. Transfer to a medium bowl and set aside.
3. In a large, clean, metal bowl, beat egg whites on medium speed until very soft peaks form. Continue to beat while slowly adding sugar in a steady stream. Beat until peaks are stiff but not dry. Use a rubber spatula to beat one-third of egg whites into cherry puree. Gently fold puree into remaining egg whites. Divide this mixture among ramekins and smooth the tops. Bake just until well-risen and beginning to brown, 12 to 14 minutes.
4. To serve, immediately bring soufflés to the table. Pass around warm chocolate sauce, so that each person may split his soufflé in the middle and spoon in sauce if desired.
5. For warm chocolate sauce: Heat 2 or 3 inches of water in a small saucepan to a low simmer. Combine chocolate with butter and heavy cream in a heatproof bowl that fits over saucepan — bowl should not touch water. Stir until chocolate melts. Remove from heat and stir well until smooth; serve immediately. (Sauce may be reheated by setting it over simmering water as in preparation.).