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5-1/2 ounces Lindt bittersweet chocolate

3 tablespoons whipping cream

5 large eggs, separated, at room temperature

1/3 cup sugar

1 large egg white




Preheat the oven to 400 degrees.  Butter and lightly sugar a six cup soufflÉ. mold.  Chill.


Break the chocolate into individual squares and combine with cream in a small glass bowl or the top half of a double boiler.  Microwave on full power for 1 minute  Continue another 30 seconds if necessary until the chocolate is more than half melted.  Stir until completely liquid.


While chocolate is cooling, ribbon the yolks with 1/4  cup sugar in a 2 quart mixing bowl.  The yolks should lighten considerably and become quite thick.

Stir the chocolate mixture into the yolks.


Beat the whites (6 in all) with a pinch of salt and remaining 2 tablespoons sugar to firm peaks.  Stir in the first 1/3 whites.  Fold in remaining whites in two parts. Spoon the soufflé into the mold and bake for 15-18 minutes.


Serve immediately with Creme Fraiche (listed with Basic Techniques)..