Hot Chocolate Souffle

November 23, 2013

• 5 egg whites
• ½ cup sugar
• 4 ounces unsweetened chocolate
• ½ cup butter
• 4 eggs yolks
• 1 teaspoon vanilla
• 1 tablespoon coffee crystals
• 1 tablespoon liqueur
• ½ cup sugar
• ¼ cup flour

Preheat oven to 375°.

Beat egg whites with ½ cup sugar until stiff.

Melt butter and chocolate then stir in remaining ½ cup sugar, vanilla, egg yolks, then flour. Do not be tempted to just add the extra egg yolk – toss it!

Dissolve coffee crystals in liqueur and add to chocolate mixture. Carefully fold into egg whites.

Pour batter into a buttered and sugared souffle dish. Sprinkle with sugar and bake at 375° for 20 minutes. (8 individual ramekins will bake for 15 minutes)

Serve hot from the oven with vanilla ice cream or whipped cream and berries.