CHOCOLATE SOUFFLE WITHOUT FLOUR

INDIVIDUAL CHOCOLATE SOUFFLÉS

Without Flour

6 Individual soufflés

4 ounces good quality semi-sweet chocolate

½ cup heavy cream

3 extra large egg yolks

1 tablespoon vanilla extract

5 extra large egg whites brought to room temperature or warmer

¼ teaspoon cream of tartar

⅓ cup granulated sugar

Confectioner’s 10X sugar for dusting

Soufflé dishes that hold ¾ cup liquid (6 ounces)

In Advance:

1. Melt the chocolate and cream over low heat. When chocolate is soft, stir well with a wooden spoon and then a wire whisk until smooth and thick. Add the vanilla and stir again.

2. Pour a little of the chocolate mixture into the egg yolks and stir. Add to the chocolate in the pot and cook, stirring, over low heat until very thick. Remove from the heat and cover tightly.

3. Rub softened unsalted butter over the bottom and around the sides of the soufflé dishes. Sprinkle a little sugar into the dishes and tip around to coat the sides. (over the sink) Tip out any excess.

To Cook and Serve:

Pre-heat oven to 425°F and set rack on lowest level

1. Beat egg whites on highest speed of an electric mixer until foamy. Add the cream of tartar and continue to beat until very thick. Sprinkle in the sugar and beat until very thick and smooth. (About 10 seconds)

2. Fold ½ of the whites into the chocolate mixture. Fold in the other half and spoon immediately into the soufflé dishes, running your finger around the inside rim of each. Heap a little more soufflé in the center to create a mound and put immediately in the oven.

3. Bake 6 minutes. Reduce oven temperature to 400°F and bake for another 2 ½ minutes. Remove from the oven. Sprinkle lightly with sifted powdered sugar and serve immediately.

Note: Do not allow soufflé to stand after folding in the whites. Bake and serve immediately.

A triangular piece of white chocolate may be inserted into the center of the soufflé just before placing in the oven. It’s just another fun presentation.

SERVE WITH VANILLA SAUCE

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