Yield: 12 Servings
|15 ounces||Hi Quality Bitter- Or Semi-Sweet Chocolate, Chopped|
|1¾ cup||Granulated Sugar; Divided|
Preheat oven to 400 degrees. Butter (or spray with nonstick vegetable spray) 12 4-ounce souffle cups. Melt chocolate and butter in a large bowl over a pan of simmering water. Separate eggs into 2 bowls. Whisk the yolks with ¾ cup sugar until pale yellow and sugar is dissolved. Whisk egg whites with ½ cup sugar until soft peaks form. Add remaining ½ cup sugar and continue beating until stiff peaks form.
Gently stir egg yolk mixture into chocolate mixture. Fold chocolate mixture into egg whites in 3 or 4 batches. Pour into souffle cups and bake for 12 - 14 minutes, or until puffed and dry on top. Serve immediately.
NOTES : These souffles can be made ahead and refrigerated before baking at the last minute.
Recipe by: Paley's Place, Portland, Oregon (Jennifer Flanagan) Posted to MC-Recipe Digest V1 #827 by LBotsko@... on Oct 5, 1997