Chocolate Souffle

Chocolate souffle

Chocolatesouffle

1.5 cups of good chocolate
4 Tbs. butter
(melt together in a double boiler over water)
5 egg yolks
1/4 cup of sugar
(beat eggs and sugar together until pale-yellow and frothy)
2 egg whites
1/4 cup of sugar
(beat egg whites and sugar until stiff peaks form)

Fold egg yolk mixture into the chocolate/butter mixture until fully blended. Lightly fold in beaten egg whites until combined.

Scoop into buttered ramekins and refrigerate until ready to bake. Bake at 350 degrees for eight minutes or until risen. (These can be refrigerated for up to 4 days before baking).

Or come into Frankie's for your own chocolate souffle.

(Recipe by: Donna van Veghel-Wood, Head chef)