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Ingredients
Butter to coat baking dish
1/2 cup sugar, divided
3 tablespoons espresso or very strong brewed coffee
5 ounces bittersweet chocolate, chopped
6 egg whites
4 egg yolks
Instructions
1/2 cup sugar, divided
3 tablespoons espresso or very strong brewed coffee
5 ounces bittersweet chocolate, chopped
6 egg whites
4 egg yolks
1. Preheat oven to 400F. Thoroughly butter a 2-quart soufflé dish or 6 (8-ounce) ramekins and sprinkle with 1⁄4 cup sugar.
2. Combine espresso and chocolate in a glass bowl. Microwave about 1 minute; stir until chocolate melts.
3. Whisk egg yolks into chocolate mixture.
4. Beat egg whites in a clean, dry bowl with a mixer until frothy. Gradually add remaining 1⁄4 cup sugar, beating until soft peaks form.
5. Stir about 1 cup egg white mixture into chocolate mixture. Fold remaining egg white mixture into chocolate mixture.
6. Spoon into the prepared dish. Place on a baking sheet and bake 30 to 40 minutes (soufflé dish) or 20 to 25 minutes (ramekins), until soufflé rises. Serve immediately. Serves 6.
Recipe by Tracy Ceurvels, "After the Fall," Feb. 2009.
Nutritional Information
2. Combine espresso and chocolate in a glass bowl. Microwave about 1 minute; stir until chocolate melts.
3. Whisk egg yolks into chocolate mixture.
4. Beat egg whites in a clean, dry bowl with a mixer until frothy. Gradually add remaining 1⁄4 cup sugar, beating until soft peaks form.
5. Stir about 1 cup egg white mixture into chocolate mixture. Fold remaining egg white mixture into chocolate mixture.
6. Spoon into the prepared dish. Place on a baking sheet and bake 30 to 40 minutes (soufflé dish) or 20 to 25 minutes (ramekins), until soufflé rises. Serve immediately. Serves 6.
Recipe by Tracy Ceurvels, "After the Fall," Feb. 2009.
Per serving: 210 calories, 13g fat, 140mg chol., 7g prot., 24g carbs., 2g fiber, 65mg sodium.
