A delicate crust protects a creamy center in this heavenly chocolate soufflé.
Serves: 8Hands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Easy
- 8 oz. semisweet chocolate, finely chopped
- 4 Tbsp. butter, cut into 1⁄4-inch cubes
- 2 Tbsp. chocolate liqueur
- 2 Tbsp. water
- 4 large egg yolks, at room temperature
- 1⁄8 tsp. salt
- 2 Tbsp. cognac
- 8 large egg whites, at room temperature
- 1⁄4 cup superfine sugar
- Preheat the oven to 375°F. Lightly coat 1 1⁄2-quart soufflé dish with butter and superfine sugar.
- Melt the chocolate and butter in the top of a double boiler over hot, not simmering, water, stirring continuously. Set aside to cool to room temperature. Mix together the chocolate liqueur and water, and blend into the cooled chocolate mixture. Whisk in the egg yolks one at a time, the salt, and the cognac. Set aside.
- Whip the egg whites, using an electric mixer on a high speed, until soft peaks form. Sprinkle in the sugar, beating until stiff peaks begin to form. Fold a quarter of the egg whites into the chocolate mixture. Lightly fold in the remaining egg whites.
- Pour into the prepared dish. Place the dish on a baking pan and bake for 35 minutes, or until puffed and golden. The soufflé should be baked around the outside edges and creamy in the center. Serve warm.