Warm Frango Souffle

Posted September 6, 2010 @ 10:45pm | by Kori Mortenson

Serves 6-8 * A classic dark chocolate souffle that comes to the table dramatically puffed, piping hot, and with a soft, creamy center.

1 tablespoon butter, for coating the souffle dish

1/2 cup granulated sugar, plus more for coating the souffle dish

4 egg yolks

20 Frango Dark Chocolates, melted

2 tablespoons Frangelico, Grand Marnier, or amaretto

1 teaspoon vanilla

8 egg whites

1/4 teaspoon cream of tartar

Pinch of salt

Confectioners' sugar, for dusting

Vanilla ice cream, for serving

Position a rack in the center of the oven and preheat to 375o F. Grease the bottom and sides of a 2 quart souffle dish with the butter.  Sprinkle with granulated sugar, rotate the dish to coat it evenly, and then invert, tapping out the excess.

One at a time, whisk the egg yolks into the melted chocolate, mixing throughly after each addition.  Stir in the liqueur and vanilla.

In a large bowl, using an electric mixer, beat together the egg whites, cream of tartar, and salt on medium speed for about one minute, or just until the whites hold soft peaks.  Add the granulated sugar, a few tablespoons at a time, continuing to beat on medium speed.  When all the sugar has been added, increase the speed to high and beat for about two minutes more, or until the whites hold stiff peaks.  Whisk one-fourth of the whites into the chocolate mixture to lighten it, then gently fold the chocolate mixture into the remaining whites just unitl combined.  Gently transfer the mixture to the prepared souffle dish.  The souffle may be prepared up to this point, covered, and refrigerated for up to 1 1/2 hours.

Bake for 35 to 40 minutes, or until the souffle is puffy and the top has cracked but the center is still soft.  Have the confectioners' sugar ready in a sifter or fine-mesh sieve.  Dust the top of the souffle with the confectioners' sugar and serve immediately with the ice cream.

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