| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 4 | Servings | |
INGREDIENTS
| 4 | Large eggs | |
| 5 | oz | Bittersweet or |
| 5 | 1-oz squares semisweet chocolate | |
| 3 | tb | Granulated sugar |
| 2 | ts | Confectioners' sugar |
| 1 | c | (1/2 pint) heavy cream, whipped (op; t.) |
INSTRUCTIONS
1. In bowl of hot water, warm eggs to room temperature. Thoroughly dry and separate eggs, placing whites in a large bowl and yolks in a cup. In top of double boiler over simmering water at low heat, melt chocolate, stirring frequently, until smooth. Remove from heat and whisk in egg yolks, one at a time, and then the granulated sugar. 2. Heat oven to 375'F. Butter a 1 1/2-quart souffle dish. In medium bowl, with electric mixer, beat egg whites until stiff, but not dry, peaks form. Quickly fold beaten whites into chocolate mixture until no white streaks remain. 3. Pour souffle mixture into prepared dish and bake 25 minutes. Sift confectioners' sugar over top of souffle and serve immediately. If desired, serve with whipped cream. Nutrition information per serving without whipped cream-protein: 10 grams; fat: 39 grams; carbohydrate: 32 grams; fiber; 1 gram; sodium: 92 milligrams; cholesterol: 289 milligrams; calories: 495. Country Living/Feb/94 Scanned & fixed by DP & GG Posted to MM-Recipes Digest V4 #5 by tbankerd@leading.net on Jan 20, 1999
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