Rena Cunningham of Pasadena, California, writes, "One of my favorite Los Angeles restaurants is Cobras & Matadors. My maid of honor even surprised me with an engagement party there. She keeps mentioning the delicious chocolate soufflés we had that night. I'd love to give her the recipe as a thank-you."
Ingredients
5 3.1-ounce disks Mexican chocolate (such as Ibarra), chopped 1/2 cup (1 stick) unsalted butter 8 large eggs, separated, room temperature Sweetened whipped cream
Preparation
Preheat oven to 350F. Butter and sugar eight 3/4-cup souffl dishes or custard cups. Melt Mexican chocolate and butter in heavy medium saucepan over low heat, stirring constantly until melted (mixture will be grainy). Whisk egg yolks in large bowl to blend. Gradually whisk in hot chocolate mixture. Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of egg whites into warm chocolate mixture to lighten. Fold in remaining egg whites. Divide souffl mixture among prepared souffl dishes. Place dishes on rimmed baking sheet. Bake until tops have risen about 1/2 inch above rim of dish and appear dry and centers are softly set, about 18 minutes. Serve souffls with sweetened whipped cream.
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