Looking for a rich, decadent chocolate dessert? This one is sure to be a winner! Definitely worth trying - even if the souffles sink, they still taste really good! :)
This recipe makes 2 souffles.
4 oz. semisweet chocolate, chopped
2 tbsp. Kahlua liqueur
2 egg yolks
2 tbsp. sugar, divided
3 egg whites
Powdered sugar to decorate
1. Grease 2 (10 oz.) ramekins with butter; sprinkle with sugar. Wipe top 1/4 inch of ramekins to provide surface for souffles to cling to.
2. Place 13x9-inch baking pan half-filled with water on bottom oven rack. Heat oven to 400 degrees.
3. Place chocolate and Kahlua in heat-proof medium bowl. Bring 1 inch water to a boil in a medium saucepan. Remove from heat. Place bowl with chocolate and Kahlua mix over water (bowl should not touch water). Let stand until melted, stirring occasionally.
4. In med. bowl, whisk egg yolks and 1 tbsp. sugar until mix thickens and turns light yellow. In large bowl, beat egg whites and remaining sugar at medium-high speed until stiff, but not dry, peaks form.
5. Slowly stir chocolate mix into egg yolk mixture. Stir in 1/3 of the egg white mixture. Gently fold in remaining egg white mixture. Spoon mixture into ramekins; place on baking sheet.
6. Bake 13-16 minutes or until souffles have risen and sides feel slightly firm. Sprinkle with powdered sugar. Serve with fresh berries (strawberries/raspberries).
This recipe was found in the following book:
Kirsch, Abigail and Greenberg, Susan M. (1996). The Bride and Groom's First Cookbook. Broadway Books: New York, NY.