INGREDIENTS

INSTRUCTIONS

Pre-heat the oven to 220øC/425øF/gas mark 7  Melt the chocolate in a
mixing bowl placed over a saucepan of  simmering water. When completely
melted, beat in the egg yolks with a  wooden spoon until the mixture
becomes thick and stiff.  In the food mixer, whisk the egg whites until
they start to thicken.  At this point add all of the sugar and continue
to whisk for about 3  minutes until the meringue becomes thick and
smooth. It should just  come to soft peaks.  Whisk about one fifth of
the meringue into the chocolate and yolk mix  and then carefully fold
in the remaining meringue. You need to retain  as much volume as
possible, since it is the trapped air in the mix  which makes the
souffl rise.  Divide the mixture into the ramekins and give each one a
good tap to  flatten the surface. There is no need to smooth the top.
Bake them in  the oven for 12 to 15 minutes until they've risen well.
Dust each one  with icing sugar and serve with a dollop of whipped
cream flavoured  with the cognac.  Converted by MC_Buster.  Per
serving: 217 Calories (kcal); 14g Total Fat; (54% calories from  fat);
5g Protein; 21g Carbohydrate; 80mg Cholesterol; 45mg Sodium  Food
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
Converted by MM_Buster v2.0n.

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