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Chocolate Souffle

10min.chef's picture
Ingredients
  Instant espresso 1 Tablespoon
  Hot water 1 Tablespoon
  Semi-sweet chocolate 6 Ounce
  Heavy cream 1⁄4 Cup (4 tbs)
  Egg yolks 3
  Flour 1 Tablespoon
  Egg whites 6
  Cream of tartar 1 Pinch
  Sugar 2 Tablespoon
Directions

1. Preheat oven to 325°. Butter and flour 2 1/2-pint souffle mold. Chill until ready to use.
2. Combine espresso with hot water and stir until it is dissolved. Set aside.
3. Melt the chocolate on top of a double boiler over simmering water. Stir in the cream and coffee.
4. In a small bowl beat the egg yolks and flour. Stir this into the chocolate.
5. In another bowl beat the egg whites with cream of tartar to a soft peak. Sprinkle in the sugar, a little at a time, and beat to a stiff peak.
6. Stir a quarter of the whites into the chocolate mixture, then fold the chocolate mixture into the remaining egg whites, a little at a time. Pour this into the prepared souffle mold.
7. Bake for 35 to 45 minutes, or until a knife inserted into the edge of the souffle comes out clean. Serve hot with lightly whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Aphrodisiac, Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
6

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