Chocolate-mocha soufflé

  • Time cooking time: 35 45 minutes
  • Yield 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.
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