Individual chocolate soufflis

1 Servings

Ingredients

Quantity Ingredient
Unsalted butter and sugar for coating the
Souffle dishes
5 ounces Fine-quality semisweet chocolate, chopped
2 Egg yolks
1 tablespoon Dark rum
½ tablespoon Unsalted butter
3 Egg whites
1 pinch Cream of tartar
1 pinch Salt

Directions

Preheat oven to 400 degrees F. Butter 2 1-cup souffle dishes and sprinkle with sugar.

In a metal bowl over a pot of hot, but not simmering, water melt the chocolate, stirring until smooth. Remove bowl from heat and whisk in the egg yolks, one at a time. Whisk in the rum and butter.

In a bowl with an electric mixer beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks. Stir one fourth of the whites into the chocolate mixture and then fold in remaining whites gently but thoroughly. Spoon the mixture into 2 1-cup souffle dishes that have been buttered and sprinkled with sugar. Bake the souffles on a baking sheet in the middle of the preheated oven for 10 to 12 minutes, or until they are puffed.

Yield: 2 servings

NOTES : (Adapted from Gourmet Magazine recipe) Recipe by: Cooking LIve Show #CL8820

Posted to MC-Recipe Digest V1 #490 by Angele Freeman <jfreeman@...> on Mar 1, 1997.

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