Dark chocolate and espresso come together in this ultra-rich, yet airy dessert. Serve straight from the oven alongside cold vanilla ice cream, a dollop of Greek yogurt or freshly whipped cream.
- 2 tbsp sugar
- 3 eggs separated
- ½ cup confectioners' sugar
- 3 tbsp unsalted butter
- 5 oz dark chocolate
- 2 tbsp coffee liqueur
- 1 tbsp espresso powder
- Preheat the oven to 400°F. Sprinkle the insides of 4 greased 1-cup ramekins with sugar, shaking out any excess.
- In a clean bowl, beat the egg whites and confectioner’s sugar until soft peaks form, about 5 min. Melt the butter in a saucepan over low heat with the chocolate, stirring constantly. When the chocolate is almost completely melted, remove pan from heat and stir until shiny. Mix in the liqueur and espresso powder and whisk in the egg yolks one at a time.
- Carefully fold the chocolate into the egg whites. Mix until combined and no egg whites show. Fill the cups with chocolate mixture. Store in refrigerator until ready to bake.
- Place the cups on a baking sheet and bake until soufflés have risen and centers are tender, about 15 min. Serve immediately.
- March April 2016