Dark Chocolate Souffles Recipe
Ingredients
| Nonstick cooking spray | ||
| Granulated Sugar | 2 Tablespoon | |
| 1 teaspoon instant espresso coffee powder or 1 teaspoon instant coffee powder | ||
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Unsweetened cocoa powder | 1/2 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Egg whites | 4 | |
| Vanilla | 1 Teaspoon | |
| Cream of tartar | 1/8 Teaspoon | |
Directions
1. Lightly coat eight 4- to 6-ounce ramekins with nonstick cooking spray. In a small bowl stir together the 2 tablespoons granulated sugar and the espresso powder. Sprinkle on the side and bottom of each dish. Place in a shallow baking pan; set aside.
2. In a medium saucepan stir together 1/2 cup of the granulated sugar, the cocoa powder, flour, and salt. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 1 minute more. Remove from heat. Slightly beat egg yolks. Slowly add chocolate mixture to egg yolks, stirring constantly.
3. In a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add remaining 1 /4 cup granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Gently fold chocolate mixture into egg whites. Spoon into prepared dishes.
4. Bake in a 350° oven about 25 minutes or until a knife inserted near centers comes out clean. If desired, sprinkle with powdered sugar. Serve immediately.
2. In a medium saucepan stir together 1/2 cup of the granulated sugar, the cocoa powder, flour, and salt. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 1 minute more. Remove from heat. Slightly beat egg yolks. Slowly add chocolate mixture to egg yolks, stirring constantly.
3. In a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add remaining 1 /4 cup granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Gently fold chocolate mixture into egg whites. Spoon into prepared dishes.
4. Bake in a 350° oven about 25 minutes or until a knife inserted near centers comes out clean. If desired, sprinkle with powdered sugar. Serve immediately.
Chef
