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CHOCOLATE MOCHA SOUFFLE

Serves 4

1 teaspoon instant espresso
|1 teaspoon hot water
6 ounces semi sweet chocolate
1/4 cup heavy cream
3 egg yolks
1 teaspoon flour
6 egg whites
1/4 teaspoon cream of tartar
2 teaspoons sugar
1 cup whipped cream

Preheat oven to 325 degrees.
Butter and flour a 5 cup soufflé mold. Chill until ready to use.
In a small bowl, combine espresso with hot water, stir until dissolved.
Melt chocolate in on top of double boiler. Stir in the cream and coffee.
In a mixing bowl, whisk 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.


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