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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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