Eunice Kennedy Shriver's Chocolate Souffle
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Time
prep 0:15
total 0:50
Ingredients
| 1-1/2 oz. | unsweetened chocolate | | 1/4 tsp. | salt | | 2 tbsp. | sugar | | 1 cup | milk | | 2 tbsp. | hot water | | 3 | egg yolks, beaten | | 1 tsp. | instant coffee powder | | 4 | egg whites | | 2 tbsp. | all-purpose flour | | 1/4 cup | sugar | | 1/2 tsp. | vanilla extract |
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Instructions
Melt chocolate in top of double boiler over hot water. Add 2 tablespoons sugar, hot water, and coffee powder, mixing well. Stir in flour and salt. Add milk gradually, stirring constantly. Bring to boiling point. Pour small amount of mixture into beaten wegg yolks. Add egg yolks to chocolate mixture, beating well; cool. Beat egg whites in mixer bowl until soft peaks form. Add 1/4 cup sugar, 1 tablespoon at a time, beatingwell after each addition until stiff peaks form. Add vanilla. Fold into chocolate mixture. Pour into souffle dish. Bake at 350°F for 35 minutes or until puffy. Serve immediately with whipped cream.
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