Chocolate-mocha soufflé

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Photo: epicuriantime.com

Prep Time:
30 minutes
Cooking Time:
40 minutes
Servings:
4


  • For the Chocolate-mocha soufflé:
  •  Tags for<b>Chocolate-mocha soufflé
  • Tags for Chocolate-mocha soufflé
  • main ingredients:
  • chocolate Pageturner Cookbook
  • coffee Pageturner Cookbook
  • flour Pageturner Cookbook
  • eggs Pageturner Cookbook
  • type of dish:
  • dessert Pageturner Cookbook
  • Country cuisine:
  • Italy Pageturner Cookbook
  • season and occasion:
  • Christmas Pageturner Cookbook
  • Cook Mode (Keep screen awake)

    Ingredients

    • 1 teaspoon butter, softened
      1 teaspoon sugar
      1 teaspoon instant espresso
      1 teaspoon hot water
      6 ounces semi sweet chocolate
      1/4 cup heavy cream
      3 egg yolks
      1 tablespoon flour
      6 egg whites
      1 pinch cream of tartar
      2 teaspoons sugar

    Directions

    Preheat oven to 325 degrees.
    Butter a 5-cup soufflé mold. Coat inside with teaspoon sugar. Combine espresso with hot water, stir until dissolved.
    Melt chocolate on top of double boiler. In a mixing bowl, combine melted chocolate with cream and coffee.
    Beat egg yolks and flour. Stir into the chocolate mixture.
    Beat egg whites with cream of tartar to a soft peak. Sprinkle in sugar, and beat until 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 this into the prepared mold.
    Bake for 35 45 minutes. Serve hot with lightly whipped cream.

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