Chocolate Espresso Souffle

By Hklbrries

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.

"They say a souffle waits for no one. Indeed, most fall within moments of being pulled out of the oven. But that doesn't mean you have to rush. Because truth is, souffles taste just as good, if not better, once they're deflated. They're denser and richer, yet still light, making for a great finale to a rich meal. And what could be more impressive on Valentine's Day than a souffle for your sweetie? Here are a few tips:

Let eggs stand at room temperature for an hour or two. They'll beat up to a higher volume.

Don't fret about not having a proper souffle dish. We made ours in a variety of ramekins and baking dishes - even microwave-proof coffee cups. The important thing is to fill the dish three-quarters full.

Sprinkle insides of dish with granulated sugar; it provides a nice crunch to contrast with the creamy souffle.

Make sure the bowl is dry for beating the egg whites.

Don't worry if there are streaks of white in the souffle mixture. Overfolding will deflate the souffle."

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

Details

Servings 6
Adapted from relishmag.com

Preparation

Step 1

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.


Nutrition Information:
Per serving
210 calories,
13 g fat
140 mg cholesterol
7 g protein
24 g carbohydrates
2 g fiber
65 mg sodium