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June 6, 2008, Newsletter Issue #229: Chocolate Souffle
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Tip of the Week
6 eggs, separated 1/2 cup sugar 1/8 tsp. salt 4 oz. squares semisweet chocolate, chopped 1/4 tsp. cream of tartar
Heat oven to 375 degrees. Butter a 1-1/2 quart souffle dish. Fold a 25-inch piece of foil lengthwise into thirds and butter one side of foil. Position foil, buttered side in, around the outside of prepared souffle dish, allowing foil to extend 3" above rim of dish and secure ends with tape.
In large bowl, beat 6 egg yolks, 1/2 cup sugar, and salt for five minutes until thick and lemon colored. In small saucepan over low heat, melt chocolate, stirring constantly until smooth. Stir melted chocolate into egg yolk mixture until smooth.
In small bowl, beat egg whites and cream of tartar until stiff peaks form. Gradually fold beaten egg whites until chocolate mixture until no white streaks remain. Spoon gently into prepared souffle dish and bake at 375 degrees for 45 minutes. Serve immediately and refrigerate any leftovers.
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