Coit Tower Baked Chocolate Souffle
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Semisweet chocolate bar||4 Ounce|
|Amaretto liqueur||2 Tablespoon|
|Egg whites||6 (At Room Temperature)|
|Cream of tartar||1 Pinch|
Heavily butter 3-quart souffle dish and sprinkle with 1 teaspoon sugar.
Arrange buttered double collar around outside of dish, folding ends together.
For best results, chill empty dish for 1/2 hour.
Preheat oven to 425°F.
Before starting, read full recipe carefully.
In heavy saucepan, melt butter; blend in flour and stir until bubbly.
Add milk, 1/4 cup of the sugar and broken chocolate.
Cook on medium heat, stirring frequently, until smooth and thickened and mixture just starts to come to a boil.
Beat the egg yolks with electric mixer until very thick and lemon colored.
With wire whip, stir chocolate mixture quickly while adding egg yolks slowly.
Pour into large bowl.
Stir in liqueur.
For best souffle results, beat egg whites with large wire whip in copper bowl; electric mixer may be used.
Beat whites until foamy; mix in salt and cream of tartar, beating until soft peaks form.
Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
Blend 1/4 of egg whites into chocolate mixture.
Pile remaining egg whites over chocolate mixture.
Carefully fold mixtures together, cutting down center and turning bowl.
(Do not overmix.) Pour into prepared souffle dish.
Bake on lower rack of oven at 425°F for 10 minutes.
Lower heat to 350°F and bake for 25-30 minutes or until toothpick comes out clean.
A few cracks will form on top.
After a few minutes, remove collar.
Serve plain or with amaretto Creme Sauce.