Chocolate Espresso Soufflè


3 ½ tablespoons strong, freshly brewed espresso
5 ounces bittersweet chocolate
granulated sugar for ramekins
4 egg whites
1 tablespoon powdered sugar, plus more for garnish
3 egg yolks
¾ cup heavy cream, for whipping (optional)


Brew the espresso – make it strong! Melt the chocolate in the top of a double boiler or in a large stainless steel mixing bowl (or any heat proof mixing bowl) over simmering water until the temperature is that of a warm bath, but nowhere near boiling. While the chocolate is melting, thoroughly butter the insides of the ramekins all the way to the top. Then coat the sides with granulated sugar by pouring in a couple tablespoons of sugar, and rotating the ramekin in your hand. The un-broken butter-sugar coating is essential to the even, columnar rising of your soufflé.

In a clean, dry mixing bowl, copper or otherwise, whip the egg whites until frothy. Add the powdered sugar and beat until they hold a soft peak – but not until hard. A softer consistency folds easier and rises better, so do not over-beat.

After beating the egg whites, beat the yolks into the melted chocolate. While continuing to stir, add the hot espresso.

Immediately fold the whites into the chocolate – gently but thoroughly.

Fill the ramekins with the batter just to the top and bake 8-9 minutes. Sprinkle with powdered sugar and serve immediately, with a little side of whipped cream if you prefer.

Notes: Popping lushly out of its cup as it comes from the oven this is a no-lose dessert – sinfully rich and chastely petit at the same time. While the base of most soufflés is a batter of milk, flour and sugar, this one is just chocolate, espresso and egg – the good chocolate supplying the especially pure taste. Because of this simple base, it’s extremely easy to make – a recipe designed to demystify soufflés forever.

Serves 4

Course: Dessert
Cuisine: French
Uploaded by: Kelly Fowler
Added on: 2006-11-15 09:57:25