INGREDIENTS

INSTRUCTIONS

Melt all the chocolate EXCEPT the chunks in a double boiler over low heat.
A the warm cream and stir well until completely combined. Remove pan from
heat and whisk in the egg yolks and half of the 1/3 cup sugar. Transfer to
large mixing bowl, using rubber spatula, and set aside. In separate bowl
beat egg whites until frothy. Add remaining sugar and beat until whites
form soft peaks. Using spatula, gently fold 1/3 of egg whites into
chocolate, then another third and when well combined remaining third. Fold
until well combined. Preheat oven to 425 deg F. Butter 8 small (3 ounce)
heat - -resistant souffle molds and then dust lightly with sugar. Use no
more than 1 tablespoon butter and one tablespoon sugar for all 8 molds.
Using a tablespoon, fill molds to rim. Place a chunk of semisweet chocolate
in the center of each and bake for 7-10 minutes, until puffy. Serve
immediately alone or accompanied by whipped cream.
*Chunks should be 1" long, 1/2" wide and 1/2" thick.
Per serving: 991 Calories; 63g Fat (51% calories from fat); 12g Protein;
125 Carbohydrate; 67mg Cholesterol; 61mg Sodium
Recipe by: NYT: Adapted from Gramercy Tavern, Manhattan
Posted to recipelu-digest by advpcc@friendly.carlsbadnm.com on Mar 18, 1998

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