| 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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