Chocolate Espresso Souffle
From lonnstrom 17 years agoIngredients
- 3 Tbsp. strong freshly brewed espresso shopping list
- 5 oz. bittersweet chocolate as needed, granulated sugar for demitasse cups shopping list
- 4 egg whites shopping list
- 1 Tbsp. powdered sugar, plus more for garnish shopping list
- 3 egg yolks shopping list
- 3/4 cup heavy cream for whipping (optional) shopping list
How to make it
- Preheat oven to 400°F. Prepare espresso. Melt chocolate in top of a double boiler or in a large stainless-steel mixing bowl (or heatproof mixing bowl) over simmering water until the temperature is that of a warm bath, but nowhere near boiling.
- While chocolate is melting, thoroughly butter the insides of demitasse cups all the way up to the top. Thoroughly coat with granulated sugar by pouring in a couple of Tbsp. of sugar, then pouring it slowly while turning cup in your hand. The unbroken butter-sugar coating is essential to the even, columnar rising of your souffle, so don’t touch the inside surface of cups.
- In clean, dry mixing bowl, whip whites until frothy. Add powdered sugar and beat until mixture holds a soft peak, but not until hard. A softer consistency folds in easier and rises better, so don’t overbeat.
- Whisk egg yolks into melted chocolate. While continuing to stir, add hot espresso. Immediately fold the whites into the chocolate, gently but thoroughly. (A dozen and half strokes should do it.)
- Fill cups with batter just to the top, and bake 8 to 9minutes. Sprinkle with powdered sugar and serve immediately with a side of whipped cream, if desired.
The Rating
Reviewed by 5 people-
i love it its simple and delicious
kreynolds in Los Angeles loved it -
I love it! looks great. thanks for the post
sunflower48386 in White Lake loved it
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