3/4 cup semisweet chocolate pieces
4 eggs
1 egg white
1/3 cup milk
1/4 cup sugar
1-8oz pkg cream cheese, cubed
Caramel-Hazelnut Sauce
Melt semisweet chocolate pieces and cool. In a blender container combine eggs, egg white, milk, and sugar. Cover; blend till smooth. With the blender running, add the cream cheese cubes through the opening in the blender lid or with the lid slightly ajar; blend till smooth. Add the melted chocolate; cover and blend just till combined. Pour the chocolate mixture into four ungreased 1 cup souffle dishes. Bake in a 375 oven about 35 minutes or till set. Serve at once with the warm Caramel Hazelnut sauce. Makes 4 servings.
Caramel Hazelnut Sauce
In a small saucepan combine 1/4 cup packed brown sugar and 1 1/2 tsp cornstarch. Stir in 1/3 cup milk and 1 tbsp light corn syrup. Cook and stir till the mixture is thickened and bubbly. Cook and stir 2 minutes more. (the mixture may appear curdled during cooking.) Stir in a handful of whole Hazelnuts, 1 tbsp butter and 2 tsp rum or brandy. Remove the sauce from heat; cover surface with clear plastic wrap. Cool slightly.
