| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 6 | Servings | |
INGREDIENTS
| Sugar for coating souffle Dish | ||
| 3 | tb | Unsalted butter |
| 3 | tb | Unbleached all-purpose flour |
| 1 1/2 | c | Milk |
| 1 | lb | Good-quality bittersweet |
| Chocolate, broken into small | ||
| Pieces | ||
| 1 | ts | Vanilla |
| 3/4 | c | Strong brewed coffee |
| 1/2 | c | Sugar |
| 5 | lg | Eggs, separated at room temp |
| 2 | lg | Egg whites, at room temp |
| pn | Of cream of tartar | |
| Sweetened whipped cream for Serving |
INSTRUCTIONS
1. Preheat the oven to 375 degrees F. Butter a 2-quart souffle dish and coat with sugar. 2. In a medium heavy saucepan, heat the butter over low heat until melted and foamy. Whisk in the flour; whisk for 1 minute. Gradually stir in the milk and stir until thick and smooth. 3. Add the chocolate and cook, stirring constantly, until the chocolate has melted. Stir in the coffee and remove from the heat. 4. Stir in 1/4 cup of the sugar and the vanilla. Add the egg yolks one at a time, whisking well after each addition. 5. In a large bowl, beat the egg whites with the cream of tartar until foamy. Beat in the remaining 1/4 cup sugar 1 tablespoon at a time, and beat until the whites are stiff and glossy. Gently fold the egg whites into the souffle base. Pour the mixture into the prepared dish and smooth the top. 6. Bake for 40 minutes, or until puffed and lightly browned on top. Serve immediately with whipped cream. Source: The Farmer's Market Guide and Cookbook by Sally Ann Berk Posted to MM-Recipes Digest V4 #5 by jbowde19@idt.net on Jan 21, 1999
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