Chocolate Souffle
By: Anonymous
Published: Thursday, December 3, 2009 - 2:49am

Ingredients




3 tablespoons butter
Whipped cream
3 tablespoons flour
1 1/2 cups pareve milk
1 pound bittersweet chocolate, chopped
3/4 cup strong coffee
1 teaspoon vanilla
1/2 cup sugar divided
5 egg yolks
7 egg whites

Preparation

1 Preheat oven to 375 degrees. Grease a 2 quart souffle dish and coat with sugar. 2 Melt the butter in a small saucepan over low heat. Whisk in the flour. Gradually stir in the pareve milk. Cook, stirring constantly, until thick and smooth. Add chocolate; continue to stir until melted. Stir in the coffee. Remove from heat. Stir in the vanilla and 1/4 cup of the sugar. Add the egg yolks, one at a time, beating well after each addition. 3 Beat the egg whites until foamy. Beat in the remaining 1/4 cup sugar, a little at a time. Continue beating until stiff peaks form. Gently fold egg whites into chocolate mixture. Pour the batter into the prepared dish. 4 Bake for 40 minutes. Serve immediately with whipped cream. Serves 6-8.

About


A chocolate dessert version of the French dish souffle, a light, fluffy baked dish made with egg yolks and beaten egg whites.