1 2/3 cups of bittersweet chocolate
1/3 cup of strong coffee
1/3 cup of all-purpose flour
2 cups of milk
3 tablespoons of butter, softened
1 tablespoon of vanilla extract
1 pinch of salt
4 egg yolks
6 large egg whites
1/2 cup of active dry yeast
1/2 cup of sugar
1 2/3 cups of bittersweet chocolate
1/3 cup of strong coffee
1/3 cup of all-purpose flour
2 cups of milk
3 tablespoons of butter, softened
1 tablespoon of vanilla extract
1 pinch of salt
4 egg yolks
6 large egg whites
1/2 cup of active dry yeast
1/2 cup of sugar
Melt the chocolate with the coffee in a double boiler
Dissolve the flour with the milk, heat over low and stir until thickened
Simmer for 2 minutes, stirring constantly
Remove from heat, mix in the chocolate, butter, vanilla extract, salt, and egg yolks
Beat the egg whites until stiff, then add yeast and sugar, beat for another minute
Fold the egg whites into the mixture gently
Place a border of parchment paper around a 21 cm diameter mold (secure with crepe tape or string)
Grease the parchment paper and mold with butter
Dust with sugar, remove excess, and place the soufflé batter in the mold
Bake in a hot oven (200°C) for 40 minutes or until golden brown
Serve immediately
Makes 6 servings
Cals per serving: 533.
