Bittersweet Chocolate Fallen Soufflé Cakes


  • 6 ounces fine-quality bittersweet (not unsweetened) chocolate
  • 2 teaspoons instant espresso powder
  • 3 tablespoons heavy cream
  • 1 tablespoon water
  • 3 large egg whites
  • lightly sweetened whipped cream
  • 1 ½ tablespoons unsalted butter
  • + 3 more ingredients
    • grated bittersweet chocolate
    • 2 tablespoons Kahlúa or dark rum
    • 2 large egg yolks

Preheat oven to 375°F. Butter two 1 1/4-cup ramekins and coat the inside of each ramekin with granulated sugar, knocking out the excess. In a small metal bowl set over a pan of barely simmering water melt 4 ounces of the chocolate and 1 tablespoon of the butter with the espresso mixture and 1 tab...

View full recipe at Epicurious


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