Dash SHM01DS Buku Petunjuk - Halaman 12

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Chocolate

soufflé

Ingredients:

cup sugar

3 eggs, separated

2 oz good quality bittersweet

chocolate (melted)

Directions:

Preheat oven to 375°F. Prepare a soufflé dish by coating it with melted butter or

cooking spray. Sprinkle a thin layer of sugar over the pan, turn it upside down,

and lightly tap to remove any excess sugar. Using the Hand Mixer, beat egg yolks

with all but 1 tablespoon sugar until very light and very thick (note: the mixture will

fall in a ribbon from Beaters when ready). Mix in the melted chocolate until well

incorporated. Wash the Beaters well.

In a separate bowl, beat egg whites with salt and cream of tartar until egg whites

form soft peaks. Continue to beat, gradually adding the remaining tablespoon of

sugar, until the peaks are very stiff and glossy. Thoroughly stir in a heaping spoonful

of whites into the chocolate egg yolk mixture to lighten it. Using a rubber spatula,

fold in remaining whites. Transfer mixture to prepared soufflé dish. Cover and

refrigerate until you are ready to bake.

Bake until center is nearly set (25 to 35 minutes for a single large soufflé).

Serve immediately.

NOTE: Do not open the oven during baking or the soufflé will fall.

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pinch of salt

¼ tsp cream of tartar