Kahlúa helps boost their deep chocolate flavor. The recipe can be doubled to serve four.
4 oz. semisweet chocolate, chopped
2 tablespoons Kahlúa (coffee-flavored liqueur) or cold strong coffee
2 egg yolks
2 tablespoons sugar, divided
3 egg whites
Powdered sugar
Strawberries
whip cream
1. Grease 2 (10-oz.) ramekins oven proof bowl with butter; sprinkle with sugar. Wipe top 1/4 inch of ramekins oven proof bowl to provide surface for soufflés to cling to.
2. Place 13x9-inch baking pan half-filled with water on bottom oven rack. Heat oven to 400°F.
3. Place chocolate and Kahlúa in heatproof medium bowl. Bring 1 inch water to a boil in medium saucepan. Remove from heat. Place bowl with chocolate mixture over water (bowl should not touch water). Let stand until chocolate is melted, stirring occasionally.
4 In medium bowl, whisk together egg yolks and 1 tablespoon of the sugar until mixture thickens and turns light yellow. In large bowl, beat egg whites and remaining 1 tablespoon sugar at medium-high speed until stiff but not dry peaks form.
5. Slowly stir chocolate mixture into egg yolk mixture. Stir in one-third of the egg white mixture. Gently fold in remaining egg white mixture. Spoon mixture into ramekins; place on baking sheet. (Soufflés can be made to this point up to 3 hours ahead. Cover and refrigerate.)
6. Bake 13 to 16 minutes or until soufflés have risen and sides feel slightly firm. Sprinkle with powdered sugar. Top with strawberry & whip cream Serve immediately.
2 servings
