CHOCOLATE MOCHA SOUFFLE
teaspoon instant espresso
1 teaspoon hot water
6 ounces semi sweet
1/4 cup heavy cream
3 egg yolks
1 teaspoon flour
1/4 teaspoon cream of tartar
2 teaspoons sugar
Preheat oven to 325 degrees.
Butter and flour a 5 cup
soufflé mold. Chill until ready to use. Combine espresso with hot water,
stir until dissolved. Melt chocolate in on top of double boiler. Stir in the
cream and coffee.
Beat egg yolks and flour. Stir this into the chocolate.
Beat egg whites with cream of tartar to a soft peak.
Gradually add the
sugar, and beat egg whites to a 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 mixture into the prepared mold. Bake for 35 45
minutes. Serve hot with whipped cream .