Tuesday, Oct 25, 2016
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Chocolate Souffle for Two

15-inch round baking pan, which holds 2 cups

For the Souffle:

2 1-ounce squares semisweet chocolate

2 eggs, separated

cup sugar

teaspoon vanilla extract

For the Chocolate Sauce:

2 1-ounce squares semisweet chocolate

3 tablespoons heavy cream

to teaspoon orange extract, optional

To make Souffle: Preheat oven to 400 degrees with the oven rack in the middle position. Melt 2 squares of chocolate in microwave or over low heat in sauce pan. Set aside to cool.

Separate egg whites from egg yolks and place them in separate bowls. Beat egg whites with an electric mixer until they form stiff peaks. Set aside.

Add sugar and vanilla to yolks and beat with an electric mixer or whisk for 1 minute, or until thick and light yellow. Add melted chocolate to yolk mixture a little bit at a time, and mix thoroughly. Fold in egg whites until no white is showing.

Pour the mixture into a 5-inch round (2-cup) ungreased baking dish. Bake for 20 minutes or until the souffle has risen and the top is firm. Remove from oven.

To make the Chocolate Sauce: While the souffle is baking, melt two squares of chocolate. Gradually add cream, mixing thoroughly, then mix in orange extract. If you want a thinner sauce, add a teaspoon or more of cream. Immediately after removing souffle from oven, pour chocolate sauce over it and serve with two spoons.

Yield: 2 servings

Source: Come One, Come All, by Lee Svitak Dean

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