This is a wonderful and easy way to make a soufflé (says Tweetspeak author). She prefers to use 4 or 5 ounce individual ramekins.
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
- Butter and sugar the ramekins, and set them on a jelly-roll pan.
- 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.
- Stir in the egg yolks.
- 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.
- Stir a quarter of the whites into the chocolate base. Using a rubber spatula, fold in the remaining whites.
- 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.)
- Serve immediately. Pass chocolate sauce or whipped cream, if you wish.