Individual Chocolate Souffles Recipe - Cooking Index
Individual Chocolate Souffles Recipe - Cooking Index
| Unsalted butter - for coating dishes | ||
| Sugar - for coating dishes | ||
| 5 oz | 142g | Fine-quality semisweet chocolate - chopped |
| 2 | Egg yolks | |
| 1 tablespoon | 15ml | Dark rum |
| 1/2 tablespoon | 7.5ml | Unsalted butter |
| 3 | Egg whites | |
| 1 | Cream of tartar | |
| 1 | Salt |
Preheat oven to 400 degrees. Butter two 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 two 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.
This recipe yields 2 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8820 broadcast 02-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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