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Black Forest Souffle Rolls |
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Serves: 4 Print this Recipe4 eggs large 1/4 cup sugar 1/4 cup white creme de cacao 4 teaspoons unsweetened cocoa sifted 4 teaspoons margarine 1 20-ounce can cherry pie filling 2/3 cup sour cream 2 tablespoons sugar 2 teaspoons powdered sugar In a small bowl, whisk eggs, 1/4 cup sugar, creme de cacao and cocoa powder until well blended. In an 8-inch non-stick skillet or omelette pan over medium-high heat, melt 1 teaspoon of the margarine until foam subsides. Pour about 1/3 cup of the egg mixture into skillet or pan and quickly tilt to spread evenly. Cook egg mixture just until set. Place a generous 1/4 cup of the cherry pie filling down center of souffle. Cover filling with edges of souffle; tilting skillet or pan, slide into an individual baking dish. Repeat, making 4 souffle rolls. Serve immediately or cover and refrigerate until ready to serve. Reserve any remaining pie filling. If necessary, reheat covered souffle rolls in a preheated 325° oven for 15 to 20 minutes or until warm. In a small bowl, whisk sour cream and 2 tablespoons sugar. Sprinkle 1/2 teaspoon powdered sugar on each warm souffle roll; top with about 3 tablespoons of thesour cream sauce. Garnish with any remaining cherries. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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