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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 Cooking spray 2 tsps sugar 5 oz semisweet chocolate chips ½ tbls unsalted butter ½ tsp vanilla extract 1 tsp instant coffee granules 1 tbls amaretto 2 egg yolks 3 egg whites Pinch of cream of tartar Pinch of salt Instructions: Preheat the oven to 400 degrees. Spray 4 individual ramekins with cooking spray and coat with granulated sugar, removing any excess by tapping the bottom of the ramekins lightly. Bring a medium saucepan of water to a boil. In a medium heat resistant bowl, combine choclate, butter, vanilla, coffee and amaretto. Place over boiling water and reduce heat to a simmer. Whisk chocolate mix until completely melted and all the ingredients are well combined. Remove from heat. Slowly whisk in egg yolks one at a time, being careful not to scramble them. In a separate bowl, beat egg yolks to which the cream of tartar and pinch of salt have been added to stiff peaks. Take ¼ of the egg whites and whisk into the chocolate mixture to lighten the mix. Slowly pour the chocolate down the side of the bowl with the egg whites and fold the whites into the chocolate until completely combined. Spoon the soufflé mix into the ramekins, dividing all of the mix evenly between the four ramekins. Place in the oven and bake approximately 20 mins or until the soufflés are puffed and no longer jiggly on top. Serve immediately with crème anglaise and dusted with powdered sugar. Note: Do not open the oven at any point during the baking process until you hit the 20 minute mark or the soufflés will not rise properly. |
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