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    Souffle: Chocolate Souffle II


    Source of Recipe


    Adapted from Bon Appétit, September 2002

    List of Ingredients




    5 ounces bittersweet, finely chopped
    5 ounces semisweet chocolate, finely chopped
    3/4 cup cream
    5 tablespoons sugar
    2 tablespoons (1/4 stick) unsalted butter
    1 tablespoon dark rum
    1 tablespoon vanilla extract
    1/4 teaspoon salt
    6 large eggs, separated
    Pinch of cream of tartar
    Powdered sugar

    Optional: whipped cream, raspberries or mint leaves for garnish

    Recipe



    Preheat oven to 350°F

    Combine first 8 ingredients in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat - cool to lukewarm.

    Butter eight 3/4-cup ramekins or custard cups and coat insides with sugar. Whisk egg yolks together and then slowly add them to the lukewarm chocolate base.

    Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Fold whites into chocolate base in 3 additions.

    Divide soufflé mixture among prepared ramekins. Place on baking sheet.

    Bake soufflés until puffed but still moist in center, about 15 minutes. Cooking time may vary according to your oven.

    Try not to open the oven door at all during cooking.

    Sift powdered sugar over soufflés, garnish and serve immediately.

    YIELD: Makes 8 servings in 3/4 cup ramekins

 

 

 

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