Chocolate almond soufflé

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter or margarine
Sugar
¼ cup All-purpose flour
½ cup Milk
½ cup Almond liqueur
4 ounces Bittersweet chocolate; finely chopped
6 larges Eggs; separated
⅛ teaspoon Cream of tartar
3 tablespoons Sugar
Almond crème sauce; (optional)

Directions

Butter a 2-quart soufflé dish; dust with sugar-- and set aside Melt 2 tablespoons butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add milk and liqueur; cook over medium heat, whisking constantly, until thickened and bubbly. Add chocolate, stirring until melted; remove from heat, and cool slightly.

Beat egg yolks until thick and pale. Gradually stir about ¼ chocolate mixture into egg yolks; add to remaining chocolate mixture, stirring constantly.

Beat egg whites and cream of tartar until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff but not dry; fold into chocolate mixture. Pour into prepared soufflŽ dish.

Bake at 450° for 10 minutes. Reduce heat to 400°, and bake 18 more minutes or until puffed. Serve immediately with Almond Crème Sauce, if desired.

Makes 6 servings.

Notes: Cloud Craft Soufflés rely on stiffly beaten egg whites to create their magnificent proportions. Here are a few helpful tips for high and mighty soufflés.

•Separate egg yolks from whites while eggs are cold.

•To make your soufflé rise higher, let egg whites sit at room temperature 20 minutes before beating them.

•Beat egg whites until stiff but not dry. Lift beaters up from bowl to see if peaks hold their shape.

•Fold egg whites into the soufflé mixture by cutting down through the center of the mixtures, across the bottom, and up the sides of the bowl.

Give the bowl a quarter turn, and repeat folding and turning until mixtures are blended.

Recipe by: Southern Living 1997 Posted to MC-Recipe Digest V1 #1051 by Suzy Wert <SuzyWert@...> on Jan 25, 1998

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