Chocolate Souffle

1. 1

   Preheat oven to 375F.

2. 2

   Break chocolate in small pieces and melt in a double boiler with the coffee.

3. 3

   Off the the heat, stir in the egg yolks, one by one, 2/3 of the sugar mixed with the cornstarch, and the vanilla.

4. 4

   Whip the whites until they form soft peaks.

5. 5

   Add the rest of the sugar, to the whites and whip until very firm.

6. 6

   Butter a 6-inch souffle mold and sprinkle with the granulated sugar.

7. 7

   Set aside.

8. 8

   Fold whites into chocolate mixture.

9. 9

   Pour batter into mold 2/3 full.

10. 10

    Bake 25 to 30 minutes.

11. 11

    Sprinkle confectioners' sugar on top and serve at once with a creme anglaise or creme anglaise flavored with mint.

12. 12

    Creme Anglaise: Whip the egg yolks with the sugar until very light.

13. 13

    Meanwhile, bring the milk and vanilla bean to a boil.

14. 14

    Pour the boiling milk into the yolks and whip just to combine.

15. 15

    Return to heat and stir with a wooden spoon over very low heat until the ceam coats the spoon.

16. 16

    It will thicken further once it's cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.