| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 1 |
|
Butter for greasing |
| 5 |
oz |
Semisweet chocolate, broken |
| 1 |
|
Into pieces |
| 1/3 |
c |
Sugar |
| 1 |
ts |
Pure vanilla extract |
| 5 |
lg |
Eggs at room temp, seperated |
| 1/4 |
c |
Confectioners sugar |
| 1 1/2 |
c |
Heavy cream,whipped-optional |
INSTRUCTIONS
TOPPING
Preheat the oven to 400 degrees. Butter a one quart souffle' dish or four
eight-ounce souffle' dishes. Melt the chocolate in a double boiler and add
the sugar and vanilla. Allow the mixture to cool. Whisk the egg yolks until
they are pale yellow. Gradually stir them in the warm (but not hot)
chocolate. The recipe can be prepared ahead to this point. Beat the egg
whites until they stand up in glossy peaks. Stir one third of the egg
whites into the chocolate mixture, then gradually fold in the rest. Bake
souffle' in the center of the oven for about 25 minutes for a large
souffle' or about 10 minutes for the smaller ones. Remove from the oven and
dust with the confectioners sugar and serve. Pass whipped cream seperately.
Typed & Tested by Anne Marie Chiappetta.
Posted to MM-Recipes Digest V4 #5 by tbankerd@leading.net on Jan 20, 1999
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