Chocolate Souffle

  • 5 eggs, separated
  • 1/2 cup sugar
  • 7 1/4 oz semi-sweet chocolate chips
  • 2 tbsp strong coffee
  • 1 tbsp flour, sifted
  • pinch of salt
  1. Preheat the oven at 350, butter a 10 inch pie or tart pan.
  2. Melt the chocolate and coffee in a double boiler, let cool while you whip the egg yolks.
  3. Whip the egg yolks and sugar until light yellow.
  4. Quickly mix in the melted chocolate, then add the sifted flour.
  5. Whip the egg whites with a pinch of salt until they form stiff peaks.
  6. Fold 1/3 of the egg whites into the chocolate mixture.  Then fold the chocolate mixture into the egg whites.
  7. Add the batter to the pan and bake for 20 minutes, until slightly firm at the center.  If it’s not firm, bake for an additional 1 or 2 minutes at the most.
  8. Let cool, it will deflate a bit.

Cover with aluminum foil and keep it in the fridge.



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