Saturday, February 15, 2014

Flourless Chocolate Soufflé

This is a wonderful and easy way to make a soufflé (says Tweetspeak author). She prefers to use 4 or 5 ounce individual ramekins.

    Servings 8
    Cook Time  12 minutes

    • 7 ounces  semi-sweet chocolate
    • 1/4 cup strong brewed coffee
    • 4 TBSP unsalted butter, softened
    • 4  egg yolks
    • 8  egg whites
    • pinch of salt
    • 1/4 cup sugar
    1. Butter and sugar the ramekins, and set them on a jelly-roll pan.
    2. Combine the chocolate with the coffee in a heat-proof bowl. Place bowl over a pan of hot water and allow the chocolate to melt, stirring occasionally. Stir smooth, then remove from the heat, and stir in the butter. Cool to room temperature.
    3. Stir in the egg yolks.
    4. Use an electric mixer to whip egg whites with salt until they hold a very light peak. Add sugar gradually, and continue to beat until whites form soft peaks.
    5. Stir a quarter of the whites into the chocolate base. Using a rubber spatula, fold in the remaining whites.
    6. Pour batter in buttered and sugared molds, filling molds to the top. Bake for approximately 12 to 15 minutes, or until the soufflés are well-risen and baked all the way through, except for the very center, which should remain soft and liquid. (Check one of the soufflés by taking the point of a spoon and using it to lift the top off on one side -- it will fall right back into place.)
    7. Serve immediately. Pass chocolate sauce or whipped cream, if you wish.

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