Dark Chocolate Soufflé Cakes with Espresso-Chocolate Sauce
Photo by Scott Phillips
Ingredients
- 1 tsp. instant espresso powder
- 3 oz. (6 Tbs.) unnsalted butter, cut into eight pieces
- 1 large egg white
- 2 Tbs. unsweetened natural cocoa powder
- 2 large eggs, separated
- 1/8 tsp. cream of tartar
- Table salt
- + 3 more ingredients
-
- 3 Tbs. granulated sugar
- Softened butter and granulated sugar for the ramekins
- 8 oz. bittersweet or semisweet chocolate, coarsely chopped
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.
What wines go with Dark Chocolate Soufflé Cakes with Espresso-Chocolate Sauce?
Dessert Wines from Douro
Dessert Wines from the U.S.A.
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