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Sam Choy - Featured Recipes For 2002 -
February 16, 2002
Four ounce plain chocolate, chopped
Two ounces unsalted butter, cut into pieces
Four eggs separated
Two tablespoons Kahlua
One quarter teaspoon cream of tartar
Two tablespoon sugar
Icing sugar for dusting
Preheat oven to 475 degrees. Generously butter bottom and sides of a One and three quarter pint soufflé’ dish. Lightly sprinkle bottom and sides of dish with sugar, and then shake our any excess.
In a saucepan over low heat, melt the chocolate and butter, stirring frequently until smooth. Remove from heat. Beat in egg yolks and Kahlua. Set aside to cool slightly, stirring occasionally.
With electric mixer, beat egg whites and cream of tartar together until stiff peak form. Sprinkle sugar over and continue beating for one minute, until sugar is incorporated and whites are glossy.
Fold one-quarter of beaten whites into cooled chocolate mixture to lighten, then fold in remaining whites. Do not overwork mixture; it is better to have a few streaks of white than to deflate the mixture. Pour into the prepared dish.
Place on a baking sheet and bake five minutes. Reduce temperature to 425 degrees and bake ten to twelve minutes longer. Top of soufflé should be set but the soufflé should jiggle when baking sheet is moved;it should remain soft in the center. Dust the top of soufflé with icing sugar. Transfer from baking sheet to prepared serving plate and serve immediately.
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