s Mexican Chocolate Souffle Cakes s   



Yields: 6 Servings

Ingredients

8 ounces semisweet chocolate chopped
1/2 cup unsalted butter (1 stick) cut into 1-inch pieces
1 1/2 teaspoons instant espresso powder
1 Pinch salt
6 large egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 large egg whites
1/2 cup chilled whipping cream
1 cup fresh raspberries
Mint sprigs (optional)


 
Instructions
 Butter six 4 1/2-inch-diameter tartlet pans with 3/4-inch-high sides and removable bottoms. Place tartlet pans on baking sheet.

Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat.

Add espresso powder and salt; stir to blend well. Cool to lukewarm, stirring occasionally.

Using electric mixer, beat egg yolks, all but 1 tablespoon sugar, vanilla and cinnamon in large bowl until mixture is pale yellow and thick, about 5 minutes.

Fold 1/4 of egg mixture into chocolate mixture. Fold chocolate mixture into remaining egg mixture.

Beat egg whites in another large bowl until soft peaks form. Add 1 tablespoon sugar; beat just until firm peaks form. Fold into chocolate mixture.

Divide batter among prepared pans. Cover; chill at least 1 hour and up to 4 hours.

Beat cream in large bowl until soft peaks form. (Whipped cream can be made 4 hours ahead. Cover and refrigerate.)

Position rack in center of oven and preheat to 400°F.

Bake cakes until edges are set and centers are still soft, about 11 minutes. Cool on racks 2 minutes. Run knife around pan sides to loosen cakes. Remove pan sides. Transfer cakes to plates.

Top each cake with dollop of whipped cream. Garnish with raspberries and mint, if desired. Serve cakes warm.

Per Serving (excluding unknown items): 437 Calories; 32g Fat (61.7% calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber; 254mg Cholesterol; 54mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 6 Fat; 2 1/2 Other Carbohydrates.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.

Bon Appétit January 1998

Cuisine :       

Main Ingredient :  

New Page 1


 

Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 6
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.