Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This souffle is simple to make and won't fall as easily as some do.

Martha Stewart Living, February/March 1992, Martha Stewart Living, February/March February/March 1992


Recipe Summary test



Ingredient Checklist


Instructions Checklist
  • Heat oven to 450 degrees. Butter a 4-cup souffle dish and coat with granulated sugar. If desired, attach a parchment-paper collar, securing it with kitchen string. Set aside.

  • Combine chocolate and butter in a small heat-proof bowl, and set over a saucepan of barely simmering water until almost melted. Remove from heat and stir until completely melted. Stir in liqueur or coffee and egg yolks.

  • Beat egg whites with cream of tartar until stiff peaks form; don't overbeat. Whisk a quarter of the egg whites into chocolate mixture. Fold in remainder with a rubber spatula. Pour into prepared souffle dish.

  • Bake on bottom rack for 5 minutes. Lower temperature to 425 degrees and continue baking, 10 minutes for a moist center, 15 minutes for a dry center. Dust with confectioners' sugar and serve.