|
CHOCOLATE MOCHA
SOUFFLÉ
Serves: 4
1 teaspoon butter, softened
1 teaspoon
sugar
1 teaspoon instant espresso
1 teaspoon hot water
6 ounces
semi sweet chocolate
1/4 cup heavy cream
3 egg yolks
1 tablespoon
flour
6 egg whites
1 pinch cream of tartar
2 teaspoons sugar
Preheat oven to 325 degrees.
Butter a 5-cup soufflé mold.
Coat inside with teaspoon sugar. Combine espresso with hot water, stir until
dissolved.
Melt chocolate on top of double boiler. In a mixing bowl,
combine melted chocolate with cream and coffee.
Beat egg yolks and flour.
Stir into the chocolate mixture.
Beat egg whites with cream of tartar to a
soft peak. Sprinkle in sugar, and beat until stiff peak. Stir a 1/4 of the
whites into chocolate mixture, then fold chocolate mixture into remaining egg
whites, a little at a time. Pour this into the prepared mold.
Bake for 35
45 minutes. Serve hot with lightly whipped cream.
|
.gif){kind=spacer}
