Chocolate Souffle With Whipped Cream And Hot Chocolate Sauce
|Dark chocolate||4 Ounce|
|Dark chocolate||6 Ounce, chopped|
|Heavy cream||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Artificial sweetener||1 Tablespoon (if desired)|
Preheat the oven to 400° F.
Butter a 1 quart souffle dish.
For the souffle:
Melt the chocolate in a double boiler (or in a bowl or smaller saucepan placed over a bigger saucepan of boiling water).
In a bowl, beat the egg yolks until they are pale yellow, then add the sugar.
Continue to beat until well blended.
Remove the chocolate from the heat and slowly add the egg mixture to the chocolate mixture.
You don't want the eggs to cook.
In a separate bowl, beat the egg whites until they are stiff.
Pour the chocolate mixture into the egg whites and fold gently with a spatula, using wide circular motions so that you keep as much air in the mixture as possible.
Gently pour the mixture into the buttered souffle dish and bake for 15 minutes.
For the chocolate sauce:
Place the chopped chocolate in a bowl.
Place the cream in a saucepan and bring to a boil.
Add the hot cream to the chocolate and stir until all the lumps are gone.
For the whipped cream:
Combine the cream and vanilla and whip either with an electric mixer or by hand with a whisk until soft peaks form. (Add a little artificial sweetener if you like.)
When the souffle is done, serve immediately with a spoonful of hot chocolate sauce and a dollop of whipped cream.