BOB & LENORE's COOKBOOK

CHOCOLATE ESPRESSO SOUFFLE CAKE

Ingredients:

6 ounces Bitter Sweet chocolate, chopped
6 Tablespoons butter
1 teaspoons espresso powder
3 eggs
¾ cup sugar
5 Tablespoons plus 1 ½ teaspoon cornstarch, sifted

Method:

Combine chocolate, butter and espresso in double boiler; melt.
Meanwhile whisk eggs and sugar until sugar dissolves; whisk chocolate mixture into egg mixture; gently whisk in corn starch until blended; do not over mix.
Place in buttered individual size souffle cups, 3/4 way up; bake at 325ºF for approximately 10 - 15 minutes or until tops have formed crusts and cake is soft to touch. Serve in cup or remove from cup onto plate. Serve immediately with one of our suggestions.

Serving suggestions: Serve warm with warm Creme Anglaise sauce, (see recipe) or with fresh orange sections and candied orange peel sauce. Or, serve with sour cream frozen custard.

TO RECIPES

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