What You Need:
1 T unsalted butter
2 T + 1/4 C sugar, divided
2 oz. semi sweet chocolate
2 T strong coffee
2 T heavy cream
2 large eggs, separated
1 large egg white
1/8 t salt
How to Make It:
Set the oven temperature to 400 degrees and allow the oven to heat up.
Butter a 1 qt. soufflé dish and dust with the 2 T sugar.
Break the chocolate into small pieces and place in a small saucepan.
Add the coffee and cream to the pan.
Set the pan over low heat and stirring continuously, cook 5 minutes or until the chocolate is completely melted and smooth.
Remove the pan from the stove and use an electric mixer on low speed to beat the mixture until thick and glossy looking.
Add the egg yolks, one at time, beating after each addition.
Place the egg whites into a mixing bowl.
Add the salt and beat on medium speed until frothy.
Increase the speed to high and gradually add the sugar, beating continuously, until stiff peaks begin to form.
Fold the mixture into the chocolate.
Spread the mixture into the prepared soufflé pan.
Place the pan in the center of the oven, turn the temperature down to 375 degrees and bake for 30 minutes.
Many people do not like the taste of coffee. If this is your case use a flavored liqueur such as Irish cream, brandy, crème de banana or crème de cacao instead.