Chocolate Souffle
Soufflés can collapse pretty quickly once they’re out of the oven, so if you’re going to serve it at the table and appearance is important, move right along. If that’s going to be a problem, just dish it up in the kitchen.
Ingredients
• 9 tbsp. sugar, divided
• 1 tbsp. cornstarch
• 2/3 c. whole milk
• 3 (1-oz.) squares unsweetened chocolate
• 3 tbsp. coffee liqueur (or 3 tbsp. strong, sweet black coffee)
• 4 eggs, separated
Directions
Preheat the oven to 350 degrees. Lightly butter a 1½-quart soufflé dish.
In a medium saucepan, mix 6 tablespoons of the sugar with the cornstarch. Add a very small amount of the milk and stir to make a paste. Slowly, and stirring to avoid lumps, add the rest of the milk.
Bring to boil over medium heat, stirring constantly. Reduce heat and cook, stirring one more minute. Remove from heat, add the chocolate and stir until it is melted. Stir in the coffee liqueur or coffee. Allow the mixture to cool for 5 minutes.
In a small dish, lightly beat the egg yolks. Stir in a few tablespoons of the chocolate mixture. Thoroughly stir this diluted yolk mixture into the pan of chocolate. Set aside.
In the small bowl of an electric mixture, whip the egg whites, gradually adding the remaining 3 tablespoons of sugar, until the whites are firm but not dry.
Gently fold the whites into the chocolate mixture and pour into the soufflé dish. Bake 35 to 40 minutes. Yum!