Chocolate Mocha Soufflé

This decadent soufflé isn’t overly sweet and is a nice conclusion to a meal. The texture and flair of the final product will impress dinner guests, and it is so good you may find yourself making it on a weekend night just for yourself.
Photography By D. Lucas Landis | March 04, 2016


Adapted from the Culinary Arts Institute Encyclopedic Cookbook 1967

Serves 4

Preheat oven to 350°. Butter 4 ramekins or an 8- by 8-inch pan. Place the ramekins or square baking pan in a rectangular baking dish with ½ inch of water in the bottom.
In a medium-size bowl, beat the egg yolks and sugar together for about 3–4 minutes until light, fluffy and lemon yellow in color. Place the butter, flour and salt into this bowl. In a heatproof bowl, pour the coffee over the chocolate. Whisk until the chocolate is melted. Add the cream and vanilla and pour this mixture in with the egg yolk mixture. Whisk 1 more time and set aside.
In a separate bowl, whip the egg whites to stiff peaks (when you pull the beater out, the whites should stand up tall like mountain peaks). Fold the whites into the chocolate mixture gently so as not to deflate the whites.
Divide the mixture between the 4 ramekins. Bake for 30–35 minutes, until the mixture is just set. Remove from oven, sprinkle with nutmeg and powdered sugar and serve immediately.

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  • Unsalted butter for ramekins or baking pan
  • 2 eggs, separated
  • 5 tablespoons sugar
  • 3 tablespoons butter, melted
  • 3 tablespoons flour
  • ¼ teaspoon salt
  • ¾ cup strong coffee, hot
  • 2 ounces unsweetened chocolate
  • ¼ cup heavy cream
  • ¾ teaspoon vanilla
  • ¼ teaspoon grated nutmeg
  • Powdered sugar, to serve
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