Chocolate Souffle

Adapted from a newspaper clipping. This dessert goes well with vanilla ice cream or frozen yogurt. If souffle falls, you can still serve it; it will be still delicious, just more dense.

• Ready In: 45 mins
• Serves: 6
• Yields: 1 souffle

Ingredients

• 1  teaspoon butter
• 1⁄2 cup sugar, divided
• 3  tablespoons  espresso or 3  tablespoons very strong coffee
• 5  ounces bittersweet chocolate, chopped
• 6  egg whites, room temperature
• 4  egg yolks, room temperature

Directions

1. Preheat oven to 400 degrees F. Butter a 2 quart souffle dish or 6 8 ounce ramekins. Sprinkle with about 1/4 cup sugar. Combine espresso and chocolate in a small bowl and microwave about a minute; stir to combine and melt chocolate. Whisk egg yolks into chocolate.
2. Beat egg whites until frothy. Gradually add 1/4 cup sugar and continue beating until soft peaks form. Stir about 1 cup of the egg whites into chocolate, then fold remaining egg whites into chocolate.
3. Spoon into prepared dish(es) so they are about 3/4 full. Bake 30 to 40 minutes for large souffle; 20 to 25 minutes for individuals. Once souffle has risen, remove from oven and serve.