Pasadena Star News/2/12/03

Chocolate Espresso Souffle
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A 491 N/A 46g 85mg 22g 10g 236mg


INGREDIENTS:
3-1/2 tablespoons freshly brewed espresso 5 ounces bittersweet chocolate 4 ramekins (5 ounces each)
2 tablespoons unsalted butter granulated sugar for ramekins 4 egg whites
1 tablespoon powdered sugar, plus more for garnish 3 egg yolks 3/4 cup heavy whipping cream



1 Preheat oven to 400 degrees. Brew the espresso, make it strong. Melt chocolate in double boiler or in a large stainless-stell (or other heat proof) mixing bowl over simmering water (no hotter than warm broth), not boiling.
2 While chocolate melts, coat entire ramekin insides all the way to the top with butter. Coat with sugar by pouring sugar out of ramekin slowly while turning the ramekin in your hand. An unbroken sugar coating is essential to the even, columnar rising of your souffle, so do not touch the inside surface.
3 In a clean, dry mixing bowl, whip the egg whites until frothy. Add powdered sugar and beat until they hold soft peaks, but not hard. A softer consistency folds in eaiser and rises better, so don't over beat. Whisk yolks ito the melted chocolate. While continuing to stir, add the hot espresso. Immediately fold the whites into the chocolate gently but thoroughly, 12 to 18 strokes. Fill the ramekins to top with the batter and bake 8 to 9 minutes. Sprinkle with powdered sugar and serve immediately, with side of whipped cream if you prefer.

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