| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 6 |
|
Eggs, separated |
| 2 |
tb |
Butter |
| 4 |
oz |
Bitter chocolate |
| 2 |
tb |
Water, rum or brandy |
INSTRUCTIONS
Start with all utensils scrupulously clean and free from grease.
Pre-heat oven at 400~. Butter a 1 qt souffle dish. If you don't own
one, any oven dish will do just as well. Fold a piece of doubled
greasproof paper round the dish to hold up the souffle when it rises.
Melt the chocolate with the water or spirits in the oven. Remove from
oven. Stir until smooth. Add sugar and well beaten yolks of only 4 of
the eggs. Beat all 6 of the egg whites. Stop beating the egg whites
the moment they are standing up in peaks. Fold the egg whites gently
into the egg yolks a quarter at a time with a knife or palette knife.
When the mixture looks spongy, turn it into the baking dish. Place on
a baking sheet in the oven 18 minutes. Serve
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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