Hot Chocolate Rum Souffle
|Semi sweet chocolate||1⁄4 Pound|
|Strong black coffee||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
|Confectioners sugar||2 Tablespoon (To Glaze)|
|Light cream||2⁄3 Cup (10.67 tbs)|
|Rum/Tia maria||6 Tablespoon|
Chocolate is a rich, rather heavy ingredient and it is essential to use an extra egg white in this souffle to get a really light, fluffy texture.
Prepare a 6 inch souffle dish and the oven.
Break up chocolate and put in a bowl with the black coffee over a saucepan of hot water to melt.
Melt butter in a small saucepan, remove from heat and blend in flour.
Gradually add milk, bring to the boil and simmer, stirring, for 3 minutes.
Stir melted chocolate until smooth and blend into the sauce.
Stir in sugar until dissolved and the vanilla.
Remove from heat, cool slightly and gradually beat in egg yolks.
Beat the egg whites until stiff but not brittle, in a large bowl.
Pour over the chocolate mixture, about a third at a time, and fold it in quickly and lightly.
Pour into a prepared souffle dish.
With a teaspoon dig a little trench, about 1/2 inch deep, about 1 inch from the rim of the dish all round.
This will give a "crown" to the souffle when it rises.
When the souffle has baked for 25 minutes, draw the oven shelf forward, dust with confectioners' sugar and return to the oven for 5 minutes to caramelize.
Serve immediately with cream flavored with rum or Tia Maria.
The liqueur can be added to the souffle mixture, but as it is very volatile in hot mixtures it will have more effect in the cream.