| 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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“Beauty: an act of God”