FYI's Baking with Coffee
Mocha Soufflé with Chocolate Sauce
4 ounces semi-sweet chocolate
1/3 cup water
3 tablespoons Kahlua
1/4 cup plus 2 teaspoons sugar
3 tablespoons white flour
3 egg yolks
4 large egg whites
1 cup hot milk
1 teaspoon vanilla
2 tablespoons instant coffee
1/8 teaspoon cream of tartar
-
Butter a 6" diameter by 2-3" deep soufflé dish, dust
with granulated sugar.
-
Tap out excess sugar.
-
Place chocolate and water in small heavy saucepan, over moderate
heat.
-
Bring to a boil and stir until smooth.
-
Remove from heat and add 1 tablespoon of the Kahlua.
-
Set aside.
-
Mix 1/4 cup sugar and egg yolks in heavy medium sized saucepan
-
Whisk until well blended.
-
Add flour; whisk until blended.
-
Whisk in hot milk.
-
Using moderately high heat, bring to boil, whisking constantly
until smooth and thick.
-
Reduce the heat to moderate and gently boil, about 2 minutes,
whisking until the mixture thins lightly and becomes glossy.
-
Remove from heat.
-
Stir in vanilla.
-
Dissolve coffee and 2 tablespoons sugar in 2 teaspoons hot
water.
-
Stir remaining 2 tablespoons of Kahlua into coffee mixture.
-
Add to pastry cream.
-
Cover and set aside.
-
Beat egg whites with cream of tartar until glossy and stiff
but not dry (2 to 3 minutes).
-
Pour hot egg mixture into large bowl.
-
Whisk 1/3 of egg white mixture into yolk mixture.
-
Using rubber spatula, gently fold in remaining whites until
just blended.
-
Spoon batter evenly into soufflé dish.
-
Bake on lowest rack of oven at 475o F for
5 minutes.
-
Reduce heat to 425o F and bake 5 to 7 minutes
longer until soufflé has risen and is golden brown.
-
Serve immediately with the chocolate sauce.
Back to Baking
with Coffee