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Rich Chocolate Souffle

Microwaverina's picture
Ingredients
  Plain gelatin 1 Tablespoon (1 Envelope)
  Eggs 3 , separated
  Milk 1 Cup (16 tbs)
  Unsweetened baking chocolate squares 3 Ounce, melted (Three 1 Ounce Pieces)
  Baking unsweetened chocolate 3 Ounce, melted (Three 1 Ounce Squares)
  Sugar 1⁄4 Cup (4 tbs)
  Whipping cream 1 Cup (16 tbs)
Directions

1. In a 2-quart glass bowl, stir 1/2 cup sugar and gelatin together. Beat in egg yolks and milk. Microwave,'uncovered, a Power Level 4 for 5 to 6 minutes, or until mixture has thickened and begun to steam. Stir every minute. Beat in chocolate with a wire whip. Refrigerate until mixture holds it shape softly on a spoon, stirring occasionally.
2. In a 2-quart glass or metal mixing bowl, beat egg whites until soft peaks form. Sprinkle on 1/4 cup sugar and continue to beat until whites are stiff. Fold first the whites, then the whipped cream into the chilled chocolate mixture. Turn into a small souffle dish fitted with a 2-inch paper collar. Refrigerate for at least 4 hours, or until firm. When ready to serve, peel off paper collar and garnish the souffle, if you wish, with additional whipped cream and chocolate curls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Microwaving
Dish: 
Cake
Interest: 
Everyday

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