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CHOCOLATE MOCHA SOUFFLE
Serves 4
1 teaspoon instant
espresso
|1 teaspoon hot water
6 ounces semi sweet chocolate
1/4
cup heavy cream
3 egg yolks
1 teaspoon flour
6 egg whites
1/4
teaspoon cream of tartar
2 teaspoons sugar
1 cup whipped cream
Preheat oven to
325 degrees.
Butter and flour a 5 cup soufflé mold. Chill until
ready to use.
In a small bowl, combine espresso with hot water, stir until
dissolved.
Melt chocolate in on top of double boiler. Stir in the cream and
coffee.
In a mixing bowl, whisk egg yolks and flour. Stir this into the
chocolate.
Beat egg whites with cream of tartar to a soft peak. Gradually
add the sugar, and beat egg whites to a stiff peak.
Stir a 1/4 of the
whites into chocolate mixture, then fold chocolate mixture into remaining egg
whites, a little at a time. Pour mixture into the prepared mold.
Bake for
35-45 minutes. Serve hot with whipped cream.
