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Old 03-03-2012, 11:52 AM
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Default Chocolate Souffle

3 1/2 oz. semisweet baking chocolate, coarsely chopped
2 tbls. brandy or dark rum or
1 tsp. rum extract
2 tbls. whipping cream
4 large eggs, separated, divided
2 egg whites
2 tbls. granulated sugar
confectioners' sugar

Preheat oven to 400 degrees F. Grease a 24 oz. souffle dish with butter and set aside.

Combine the chocolate, brandy and cream in a heatproof bowl and place the bowl over a pan of simmering water. Stir the mixture frequently until the chocolate is melted. Beat the egg yolks in a small bowl. Gently whisk the yolks into the chocolate mixture. Cook over low heat, stirring constantly, just until thickened, about 4 minutes. Remove from heat. Some people (me being one of them) always have a problem mixing egg yolks with hot things and the way around that here is to mix a couple of tablespoons of the hot chocolate mixture into the egg yolks and stir them together until slightly cooled and then add this to the remaining chocolate mixture. Doing this, you shouldn't have a problem with ending up with scrambled eggs in the chocolate.

Place all 6 egg whites in a large bowl. Beat with an electric mixer set on high speed until stiff peaks form. Beat the granulated sugar into the egg whites until the mixture is stiff and glossy. Fold the chocolate mixture into the egg whites, using a large metal spoon or rubber spatula, until no egg white flecks remain. Pour the mixture into the prepared souffle dish and bake until puffed and springy to the touch, 20 to 22 minutes. Be careful not to overbake the souffle. Dust with the confectioners' sugar and serve immediately. This is just to die for! And ridiculously easy to make - even I can't mess it up.

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