RICH CHOCOLATE SOUFFLE
This souffle is simple to make and won't fall as easily as some do.
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees. Butter a 4-cup souffle dish and coat with granulated sugar. If desired, attach a parchment-paper collar, securing it with kitchen string. Set aside.
- Combine chocolate and butter in a small heat-proof bowl, and set over a saucepan of barely simmering water until almost melted. Remove from heat and stir until completely melted. Stir in liqueur or coffee and egg yolks.
- Beat egg whites with cream of tartar until stiff peaks form; don't overbeat. Whisk a quarter of the egg whites into chocolate mixture. Fold in remainder with a rubber spatula. Pour into prepared souffle dish.
- Bake on bottom rack for 5 minutes. Lower temperature to 425 degrees and continue baking, 10 minutes for a moist center, 15 minutes for a dry center. Dust with confectioners' sugar and serve.
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