Chocolate Souffles |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 10 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped | 3/4 cup heavy whipping cream | 5 tablespoons sugar |
| 2 tablespoons (1/4 stick) unsalted butter | 1 tablespoon dark rum | 1 tablespoon vanilla extract |
| 1/4 teaspoon salt | 6 large eggs, separated | pinch of cream of tartar |
| powder sugar | ||
| 1 | Combine first 7 ingredients in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat; cool to lukewarm. |
| 2 | Preheat oven to 350 F. Butter eight 3/4-cup ramekins or custard cups and coat insides with sugar. Whisk egg yolks into lukewarm chocolate base. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Fold whites into chocolate base in 3 additions. Divide souffle mixture among prepared ramekins; place on baking sheet. Bake souffles until puffed but still moist in center, about 15 minutes. Sift powdered sugar over souffles and serve immediately. |