Warm Chocolate Souffle

[kirra]

Warm Chocolate Souffle
Francois Payard

Ingredients:

10 ounces sweet butter
7 egg yolks
6 ounces granulated sugar
12 ounces extra bitter chocolate, cut in small pieces
7 egg whites
juice of 1/2 lemon
1 ounce granulated sugar

Special Equipment: 10 individual souffle cups, prebuttered and dusted with sugar.

Preparation:

In a small pot over medium heat, melt butter and keep warm on the side. In a bowl, whip firmly the egg yolks and the 6 ounces of sugar until it becomes whiter and foamier (about 6 minutes). Pour hot butter over the chocolate, mix well with a whip until chocolate is melted and then blend with the yolks and sugar mix.

Whip egg whites with the lemon juice. When they become stiff, add the sugar. Whip for a few more minutes nad then incorporate the chocolate and yolk mixture into the whipped egg whites. Gently fold the two togetyher with a spatula to keep the preparation light and foamy. Transfer the mix into the cups.

Preheat the oven to 350 degrees F. Place the cups in a pan of water and cook for 5 to 6 minutes. Remove and unmold onto the serving plate. The souffles can be served with whipped cream or ice cream on the side.