Dark Chocolate-Hazelnut Souffle

Ingredients

Contains: egg, milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 teaspoon butter
• 1 tablespoon sugar
• 6 eggs
• 1 (8 ounce) tub PHILADELPHIA Cream Cheese Spread
• 1/2 cup sugar
• 1 tablespoon hazelnut-flavored liqueur
• 3 (1 ounce) squares BAKER'S Bittersweet Chocolate, melted
• 2 tablespoons chopped toasted hazelnuts

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C) with a rack in the lower third. Coat the inside of a 6-cup soufflé dish with the butter, then dust it with 1 tablespoon of the sugar, tapping out the excess.

2. Toast the chopped hazelnuts in a dry skillet over medium heat for 2 to 3 minutes, shaking often, until fragrant. Set aside.

3. Separate the eggs, placing the whites in a clean, dry bowl and the yolks in another bowl.

4. Beat the cream cheese spread until smooth. Beat in the egg yolks one at a time, then mix in the hazelnut liqueur and the melted bittersweet chocolate until combined.

5. Beat the egg whites until foamy, then gradually add the 1/2 cup sugar and beat to stiff, glossy peaks.

6. Stir a quarter of the whites into the chocolate mixture to lighten it, then gently fold in the remaining whites in two batches until no streaks remain.

7. Spoon the mixture gently into the prepared dish, smooth the top, and sprinkle with the toasted hazelnuts.

8. Bake for 20 to 25 minutes until the soufflé is risen and set. A thermometer inserted in the center should read 160°F (71°C) because the eggs must be fully cooked. Serve immediately.