Chocolate Souffle Recipe

This chocolate souffle recipe is fairly simple to execute and its silky airiness is delicious to savor. This is the kind of dessert that never fails to impress your guests.

2 oz unsweetened chocolate, chopped

2 T butter

4 eggs, separated

1/4 tsp cream of tartar

2/3 cup granulated sugar

2 T coffee liqueur or brewed coffee

1 T icing sugar

1/2 C whipping cream (optional)

Fold 24-inch long piece of foil in half lengthwise; generously butter 3-inch (8 cm) wide border along 1 long edge. With buttered side above rim and facing inward, wrap strip around outside of 6-7 soufflé dish; secure with string. Set aside.

In bowl over saucepan of hot (not boiling) water, melt chocolate with butter.

In separate bowl, beat egg yolks with half of the sugar for about 5 minutes or until mixture falls in ribbons when beaters are lifted

Add chocolate mixture and liqueur and beat until blended.,b>In separate bowl beat egg whites with cream of tartar until soft peaks form; gradually beat in sugar until stiff peaks form.

Fold into chocolate mixture; gently fold in remaining whites. Scrape into prepared dish. (Can be prepared to this point and refrigerated for up to 1 hour)

Place dish on baking sheet. Bake in lower third of 375̊F oven for 35 minutes or until puffed and almost firm to the touch. Cut string and remove foil. Dust with icing sugar and top with a spoonful of whipped cream (optional) Serve immediately.

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