| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Naga | Desserts | 12 | Servings |
INGREDIENTS
| 15 | oz | Hi Quality Bitter- Or Semi-Sweet Chocolate, Chopped |
| 3/4 | c | Butter |
| 6 | Eggs | |
| 1 3/4 | c | Granulated Sugar; Divided |
INSTRUCTIONS
Preheat oven to 400 degrees. Butter (or spray with nonstick vegetable spray) 12 4-ounce souffle cups. Melt chocolate and butter in a large bowl over a pan of simmering water. Separate eggs into 2 bowls. Whisk the yolks with 3/4 cup sugar until pale yellow and sugar is dissolved. Whisk egg whites with 1/2 cup sugar until soft peaks form. Add remaining 1/2 cup sugar and continue beating until stiff peaks form. Gently stir egg yolk mixture into chocolate mixture. Fold chocolate mixture into egg whites in 3 or 4 batches. Pour into souffle cups and bake for 12 - 14 minutes, or until puffed and dry on top. Serve immediately. NOTES : These souffles can be made ahead and refrigerated before baking at the last minute. Recipe by: Paley's Place, Portland, Oregon (Jennifer Flanagan) Posted to MC-Recipe Digest V1 #827 by LBotsko@aol.com on Oct 5, 1997
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