Amaretto-Chocolate Soufflé

[kirra]

Amaretto-Chocolate Soufflé
James A Wright

Ingredients:

1/4 cup all-purpose flour
1 teaspoon instant espresso-coffee powder
1 cup plus 2 tablespoons granulated sugar
1 cup milk
3 tablespoons margarine or butter
5 ounces unsweetened chocolate, coarsely chopped
3 tablespoons almond-flavor liqueur
2 teaspoons vanilla extract
4 large eggs, separated
2 large egg whites
1/4 teaspoon salt
Confectioners' sugar

Preparation:

In 3-quart saucepan, combine flour, espresso powder, and 1/2 cup
granulated sugar; gradually stir in milk until blended. Cook over medium
heat until mixture thickens and boils, stirring constantly. Boil 1 minute, stirring. Remove saucepan from heat.

Stir in margarine or butter and chocolate. With wire whisk, beat in liqueur and vanilla until creamy and smooth. Whisk in egg yolks. Cool to lukewarm, stirring occasionally.

Preheat oven to 350 degrees F. Grease 2-quart soufflé dish; sprinkle with 2 tablespoons granulated sugar.

In large bowl, with mixer at high speed, beat all egg whites and salt
until foamy. Gradually beat in remaining 1/2 cup granulated sugar just
until stiff peaks form. With rubber spatula, gently fold two-thirds of whites, one-third at a time, into chocolate mixture. Fold chocolate mixture back into remaining whites.

Pour chocolate mixture into soufflé dish; bake 40 minutes. When
soufflé is done, sprinkle with confectioners' sugar. Serve immediately. Serves 10.