Title: Ken Frank's Espresso Souffle
Categories: Jewish Holiday Dessert
Yield: 6 Servings
| 6 | oz | Chocolate, semisweet, Passover |
| 4 | | Egg whites |
| 3 | tb | Sugar |
| | | Sugar; for garnish |
| 3 | | Egg yolks |
| 1/4 | c | Coffee; fresh brewed, strong warm |
| PER SERVING |
| 213 | x | Calories |
| 41 | mg | Sodium |
| 136 | mg | Cholesterol |
| 11 | g | Fat |
| 7 | g | Carbohydrates |
| 4 | g | Protein |
Melt chocolate in double boiler, stirring till smooth. Keep warm.
In clean dry mixing bowl, beat egg whites till frothy. Add 3 tbsp sugar
and keep beating until soft peaks form.
Beat egg yolks and cofee into melted chocolate, mixing well. Quikly fold
mixture into egg whites and carefully divide among 6 half cup souffle
dishes that have been lightly buttered and dusted with sugar. (Take care
not to disturb sugar lining.)
Bake at 400 degrees F until cooked through and crisp on top, about 10
minutes. Sprinkle with sugar and serve at once.
Source: Los Angeles Times Food Section, 3/31/1996