Chocolate Meets Espresso for Heavenly Indulgence
It happens to all of us. That moment when we just know we need chocolate, or coffee, or both. Sometimes it’s after a hectic meeting on a Monday morning. Sometimes it’s to start off the weekend with a kick on a Friday afternoon, and sometimes it’s because we are faced with a problem that’s so paramount that without chocolate and coffee we just can’t handle it. Coffee and chocolate can be life savers. Especially when combined. Of course they can be enjoyed just for the sake of enjoying them as well. They are, after all, deliciously indulgent.
In the below recipe you will find espresso and coffee combined. Divine. Heavenly. And flourless, so that means it’s almost healthy, right? Or not.
We found this recipe in the Huffington Post.
Fallen Mocha Soufflé
- 4 ounces semisweet chocolate
- 4 tablespoons unsalted butter
- 4 large eggs, separated
- 2 teaspoons instant espresso powder (you can also add 2 tblsp of Kahlua together with the espresso powder when combining the ingredients)
- 1/8 teaspoon cream of tartar
- Preheat the oven to 450°F. Butter and sugar a 4-cup soufflé dish or deep 1-quart baking dish (3 to 4 inches deep).
- In a small saucepan, combine the chocolate and butter, and stir over low heat until melted. Remove from the heat and whisk in the egg yolks. Pour the mixture into a large bowl and stir in the espresso powder.
- In a large bowl, beat the egg whites with the cream of tartar until stiff peaks form.
- Stir one-third of the egg whites into the chocolate mixture. With a spatula, gently but thoroughly fold in the remaining egg whites. Scrape the soufflé into the dish. Place the dish in a larger baking dish or a small roasting pan and fill with hot water to come halfway up the sides of the mold.
- Place in the oven, reduce the temperature to 400°F, and bake for 20 to 25 minutes, until puffed and beginning to crack around the edges.
- Remove from the oven and the water bath and set on a rack to cool. As it cools, the soufflé will collapse. Unmold carefully and invert onto a serving plate. Serve warm or chilled.
You can of course serve this recipe with a nice cup of coffee and you can get the coffee beans from us. And all other great coffee ingredients you could possibly need for future endeavors in the kitchen.