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Ingredients

  • Butter to coat baking dish
  • 1/2 cup sugar, divided
  • 3 tablespoons espresso or very strong brewed coffee
  • 5 ounces bittersweet chocolate, chopped
  • 6 egg whites
  • 4 egg yolks

Instructions

  1. Preheat oven to 400F. Thoroughly butter a 2-quart soufflé dish or 6 (8-ounce) ramekins and sprinkle with 1/4 cup sugar.
  2. Combine espresso and chocolate in a glass bowl. Microwave about 1 minute; stir until chocolate melts.
  3. Whisk egg yolks into chocolate mixture.
  4. Beat egg whites in a clean, dry bowl with a mixer until frothy. Gradually add remaining 1/;4 cup sugar, beating until soft peaks form.
  5. Stir about 1 cup egg white mixture into chocolate mixture. Fold remaining egg white mixture into chocolate mixture.
  6. Spoon into the prepared dish. Place on a baking sheet and bake 30 to 40 minutes (soufflé dish) or 20 to 25 minutes (ramekins), until soufflé rises. Serve immediately.
Recipe by Tracy Ceurvels.

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The recipe was originally published as Chocolate Espresso Souffle on Relish.com

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