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DESSERTSDESSERTS
Directions
Beat egg yolks with all but 1 tablespoon sugar in
Mixer until very light and very thick (note: the
mixture will fall in a ribbon from beaters when
ready). Mix in the melted chocolate until well
incorporated. Pour the mixture into another
bowl and set aside.
Wash beaters and bowl well, then beat egg
whites with salt and cream of tartar until
whites hold so peaks. Continue to beat,
gradually adding the remaining tablespoon of
sugar, until they are very stiff and glossy. Stir in
a good spoonful of whites thoroughly into egg
yolk mixture to lighten it. Using a rubber
spatula, fold in remaining whites. Transfer
mixture to prepared soufflé dish. Cover and
refrigerate until you are ready to bake.
Bake until center is nearly set (25 to 35 minutes
for a single large soufflé). Serve immediately.
Note: Do not open the oven during baking or
the soufflé will fall.
CHOCOLATE SOUFflé
INGREDIENTS
• ⅓ cup sugar
• 3 eggs, separated
• 2 ounces good quality biersweet
chocolate (melted)
• pinch of salt
• ¼ teaspoon cream of tartar
Directions
Preheat oven to 350°F. Buer one 4-cup soufflé bowl or other deep baking dish. Sprinkle
interior with sugar, invert it and tap to remove excess sugar.
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