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email this pageNew Yorker - Chocolate Souffle
When it is a little chilly outside no treat will be as rich and enjoyable as this Chocolate Souffle. Forget all the wives-tales of how difficult a souffle can be and give this recipe a try.
Chocolate-Espresso Soufflé (Serves 6)
Ingredients:
8 ounces bittersweet chocolate
6 tablespoons butter
2 tablespoons espresso
6 egg yolks
6 large egg whites
½ cup sugar
¼ teaspoon cream of tartar
6 10-ounce soufflé ramekins, buttered and sugared
Method:
Place the chocolate, butter, and espresso in a bowl over simmering water. Stir until smooth. Remove from heat and allow 10 minutes to cool. Then whisk in the egg yolks. Set aside.
Beat the egg whites until soft peaks form. Then add the sugar and the cream of tartar. Beat until stiff. Fold the egg whites into the chocolate mixture. Divide the mixture between the 6 ramekins. Bake at 375-degrees for 15 minutes. Serve with a scoop of coffee ice cream.