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KC: Chocolate Souffle - dairy

Posted by : Miriam Podcameni Posvolsky

8      oz            semisweet chocolate 
    6                    eggs
    2      oz            cornstarch -- sifted
    4      oz            sugar
    1      tbs           butter
           a few         drops vanilla
                         confectioner's sugar
    2      tbs           strong coffee
                         butter
    1      tbs           granulated sugar
 
 
 Pre heat oven to 375
 1. Break chocolate in small pieces and melt in a double
    boiler with the coffee
 2. Turn off the heat, stir in the egg yolks, one by one, 2/3 
    of the sugar mixed with the cornstarch, and the vanilla
 3. Whip the whites until they form soft peaks
 4. Add the rest of the sugar to the whites and whip until
    very firm.
 5. Butter a 6" souffle mold and sprinkle with the granulated 
    sugar. Set aside
 6. Fold whites into chocolate mixture.
 7. Pour batter into mold 2/3 full.
 8. Bake 25 to 30 minutes
 9. Sprinkle confectioner sugar on top and serve at once with
    a creme anglaise or creme anglaise flavored with mint.

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