Delicious Chocolate Souffle
|Semi sweet chocolate||175 Gram, broken into pieces (6 Squares)|
|Cream/Sauce sabayon||315 Milliliter (1 1/4 Cups)|
Put a baking sheet on the middle shelf of the oven and preheat the oven to 400°F (200°C).
Butter a 1-quart (i-liter) souffle dish.
Melt the chocolate in the coffee or rum in a bowl over simmering water.
Remove the bowl from the heat, cool for 1 minute and beat in the egg yolks.
Let the mixture cool.
Beat the egg whites until stiff.
Stir a spoonful of egg white into the chocolate and then quickly fold in the remainder.
Pour the mixture into the souffle dish, put the dish on the baking sheet, and bake for 15 to 20 minutes or until the souffle is well risen with a light crust on the surface.
Serve immediately with the cream or sauce.