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Chocolate Souffle
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Recipe Information
Serves/Makes:6 or more

  • 3 tbsp (45 ml) unsalted butter
  • 3 tbsp (45 ml) all-purpose flour
  • 1-1/2 cups (350 ml) milk
  • 1 lb (.5 kg). bittersweet chocolate, broken into small pieces
  • 3/4 cup (175 ml) strong brewed coffee
  • 1 tsp (5 ml) vanilla extract
  • 1/2 cup (125 ml) sugar
  • 5 egg yolks
  • 7 egg whites, at room temperature
  • pinch cream of tartar
  • whipped cream
  • Preheat oven to 375 degrees (200 C.).
  • Melt butter on stove over low heat until foamy.
  • Whisk in flour and cook 1 minute.
  • Gradually stir in milk.
  • Cook, stirring constantly, until thick and smooth.
  • Add chocolate and stir constantly over low heat until chocolate is melted.
  • Stir in coffee and remove from heat.
  • Stir in vanilla and 1/4 cup (60 ml) of sugar.
  • Add egg yolks one at a time, whisking well after each addition.
  • Butter 2 quarts (1900 ml) souffle dish (or individual souffle dishes) and coat with sugar.
  • Beat egg whites with cream of tartar until foamy.
  • Beat in the remaining 1/4 cup (60 ml) sugar until peaks are stiff and glossy.
  • Gently fold egg whites into chocolate mixture.
  • Pour batter into prepared dish.
  • Bake for 40 minutes (less time for individual souffles).
  • Serve immediately with whipped cream.
Add 2 T. of your favorite liqueur (Grand Marnier, Chambord, etc.) to the chocolate after it has been removed from the heat and flavor the whipped cream with a little of the same liqueur

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