Chocolate Espresso Souffle
- Yield: 6 servings
- Prep: 20 mins
- Cook: 31 mins
If you want your soufflé to rise above the dish, you can make this in a 4-cup soufflé dish. Make a collar by wrapping a strip of buttered parchment paper around the outside of the dish and securing it with a string. Serve this soufflé with vanilla ice cream or frozen yogurt.
Ingredients
- -- Butter to coat baking dish
- 1/2cup sugar, divided
- 3tablespoons espresso or very strong brewed coffee
- 5ounces bittersweet chocolate, chopped
- 6-- egg whites
- 4-- egg yolks
Instructions
- Preheat oven to 400F. Thoroughly butter a 2-quart soufflé dish or 6 (8-ounce) ramekins and sprinkle with 1/;4 cup sugar.
- Combine espresso and chocolate in a glass bowl. Microwave about 1 minute; stir until chocolate melts.
- Whisk egg yolks into chocolate mixture.
- 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.
- Stir about 1 cup egg white mixture into chocolate mixture. Fold remaining egg white mixture into chocolate mixture.
- 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.
Recipe by Tracy Ceurvels.
Nutritional Info *per serving
- Calories 250
- Glycemic Load 11
- Fat 15g
- Saturated Fat 7g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 2g
- Cholesterol 130mg
- Sodium 80mg
- Potassium 75mg
- Carbohydrate 29g
- Fiber 2g
- Sugars 26g
- Protein 7g
- Trans Fat 0g
- Vitamin A 4%
- Vitamin C 0%
- Calcium 2%
- Iron 6%
