Recipe Archives->Desserts Pudding->Chocolate Souffle 04

Bittersweet Chocolate Souffles
Serves: 8
 
nonstick cooking spray
2 tablespoons granulated sugar
2 tablespoons flour
1/8 teaspoon salt
3/4 cup 1% milk
1 teaspoon instant coffee or espresso powder
1 teaspoon vanilla extract
2 large egg yolks
3 ounces bittersweet chocolate, finely chopped
4 large egg whites
1/8 teaspoon cream of tartar
3/4 cup granulated sugar

Preheat oven to 350 F. Spray 8 ramekins with cooking spray and
sprinkle them with the 2 tablespoons of granulated sugar. Combine
flour and salt in a small saucepan. Gradually whisk in the milk.
Bring to a boil over medium heat, whisking constantly, and cook
until thick, about 3 minutes. Remove from heat and let cool for a
few minutes. Whisk in the instant coffee, vanilla and egg yolks.
Add the chopped chocolate and stir until it is melted. Transfer the
chocolate mixture to a large bowl and set aside.  Place the egg
whites and cream of tartar in the bowl of an electric mixer and
whisk on high speed until the eggs are foamy. Gradually add half
of the granulated sugar and beat until stiff peaks form. Continue
beating and slowly add the remaining sugar. Gently fold 1/4 of the
egg white mixture into the chocolate mixture. Fold in the remaining
egg white mixture. Spoon the batter into prepared ramekins. Bake
for 20 minutes or until puffy and set. Sprinkle with powdered sugar
and serve immediately.

Printable version: chocolate-souffle04.txt.