- 1 T unsalted butter
- 2 T + 1/4 C sugar, divided
- 2 oz. semi sweet chocolate, broken into small pieces
- 2 T strong coffee
- 2 T heavy cream
- 2 large eggs, separated
- 1 large egg white
- 1/8 t salt
Preheat oven to 400 F.
Butter a 1 qt. soufflé dish and dust with 2 T sugar.
Place chocolate into a small saucepan. Add the coffee and cream.
Stiring continuously, cook over low heat for 5 minutes, until chocolate is completely melted and smooth.
Remove from heat. Use an electric mixer on low-speed to beat the mixture until thick and glossy.
Add egg yolks, one at time, beating after each addition.
Place the egg whites into a mixing bowl. Add salt and beat on medium speed until frothy.
Increase the speed to high and gradually add the sugar while beating continuously, until stiff peaks begin to form.
Fold mixture into the chocolate.
Spread mixture into the soufflé pan.
Place the pan in the center of the oven, turn the temperature down to 375 F and bake for 30 minutes.