Fallen Mocha Soufflé
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Fallen Mocha Soufflé
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Kate Slate
total
prep
307 calories/serving
By Kate Slate
Although this dessert is denser than a soufflé, it's still amazingly light in texture. Serve it with a small scoop of ice cream or coffee yogurt.
Ingredient #6: Although this is a "Just 5 Ingredients" recipe, if you went for one more ingredient, it could be 2 tablespoons of Kahlua added when you add the espresso powder.
Although this dessert is denser than a soufflé, it's still amazingly light in texture. Serve it with a small scoop of ice cream or coffee yogurt.
Ingredient #6: Although this is a "Just 5 Ingredients" recipe, if you went for one more ingredient, it could be 2 tablespoons of Kahlua added when you add the espresso powder.
Ingredients
- 4 ounces semisweet chocolate
- 4 tablespoons unsalted butter
- 4 large eggs, separated
- 2 teaspoons instant espresso powder
- 1/8 teaspoon cream of tartar
Directions
- Preheat the oven to 450°F. Butter and sugar a 4-cup soufflé dish or deep 1-quart baking dish (3 to 4 inches deep).
- In a small saucepan, combine the chocolate and butter, and stir over low heat until melted. Remove from the heat and whisk in the egg yolks. Pour the mixture into a large bowl and stir in the espresso powder.
- In a large bowl, beat the egg whites with the cream of tartar until stiff peaks form.
- Stir one-third of the egg whites into the chocolate mixture. With a spatula, gently but thoroughly fold in the remaining egg whites. Scrape the soufflé into the dish. Place the dish in a larger baking dish or a small roasting pan and fill with hot water to come halfway up the sides of the mold.
- Place in the oven, reduce the temperature to 400°F, and bake for 20 to 25 minutes, until puffed and beginning to crack around the edges.
- Remove from the oven and the water bath and set on a rack to cool. As it cools, the soufflé will collapse. Unmold carefully and invert onto a serving plate. Serve warm or chilled.
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First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am