Dark Chocolate Soufflé Cakes with Espresso-Chocolate Sauce

Dark Chocolate Soufflé Cakes with Espresso-Chocolate Sauce
Photo by Scott Phillips

Ingredients

  • 1/8 tsp. cream of tartar
  • 1 large egg white
  • 2 large eggs, separated
  • 3 Tbs. granulated sugar
  • 8 oz. bittersweet or semisweet chocolate, coarsely chopped
  • 1 tsp. instant espresso powder
  • Softened butter and granulated sugar for the ramekins
  • + 3 more ingredients
    • 3 oz. (6 Tbs.) unnsalted butter, cut into eight pieces
    • Table salt
    • 2 Tbs. unsweetened natural cocoa powder

Put a metal or Pyrex pie plate or cake pan in the freezer to chill. Lightly butter six 6-oz. ramekins or custard cups. Coat with sugar and tap out the excess.

View full recipe at Fine Cooking

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