INGREDIENTS

INSTRUCTIONS

Prepare the souffle dishes by brushing them with melted margarine or
butter, then sprinkling sugar into each one, and tipping out the
excess. Heat the milk then add the coffee and allow to cool slightly.
Chop and melt the chocolate in a bowl sitting over simmering water,
then add the milk mixture and stir until the mixture is thick and
glossy. Remove from the heat and add the egg yolks and stir until
well mixed. Allow to cool slightly. At this point, the mixture can be
allowed to "rest" for up to eight hours.
Beat the egg whites until they are quite firm, but not dry then add
the sugar slowly and continue beating until stiff peaks form. Do not
over-beat. Spoon a little of the egg whites into the chocolate and
mix carefully to aerate, then add the chocolate mixture to the egg
whites. Fold in carefully.
Spoon the souffle mixture evenly into 6 - 8 souffle dishes, making
sure that you dont feel the souffle dishes to the top. Run your thumb
around the rim of each dish so that the mixture doesnt stick to the
rim as it bakes (this would produce a lop-sided souffle).
Bake at 200c. for 12 minutes, or until well risen, sprinkle with icing
sugar and serve immediately.
Converted by MC_Buster.
Per serving: 633 Calories (kcal); 23g Total Fat; (33% calories from
fat); 35g Protein; 69g Carbohydrate; 862mg Cholesterol; 400mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3
1/2 Fat; 4 Other Carbohydrates
Converted by MM_Buster v2.0n.

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