Light as a feather, a chocoholic’s dreamsouffle.
Recipe: Hot Chocolate Souffl
6 ounces bittersweet chocolate, coarselychopped
Position rack in the center of the ovenand preheat oven to 425°F (220°C). Butter and sugar five8-ounce ramekins, set aside.
Melt the chocolate with butter over lowheat until smooth. Remove from heat and allow to cool until slightlywarm.
In a medium bowl beat together yolks with2 tablespoons of sugar until pale yellow and thick. Stir in chocolatemixture. Set aside.
In a large mixing bowl, beat the egg whiteswith the cream of tartar and salt at medium speed until frothy.Increase the speed to high and gradually add the remaining 2tablespoons sugar. Beat whites until stiff, but not dry, peaksform.
Stir one third of beaten whites into thechocolate mixture. Gently fold in the remaining whites.
Evenly divide the batter among the preparedsouffl molds filling the molds three quarters of theway.
Bake the souffl s immediately 12to 15 minutes or until puffed and almost set. Serve immediatelywith chocolate sauce and/or vanilla ice cream.
6 tablespoons butter
4 large egg yolks
1/4 cup granulated sugar
6 large egg whites
1/4 teaspoon cream of tartar
Pinch of salt
Vanilla ice cream
Makes 5 servings.
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