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August 8, 2011
Hot Mocha-Rum Soufflé
Delicious Desserts
Prep time:
15 minutesCooking time:
20 minutes“When shopping for ground coffee, check the label-you may think the package holds a pound of coffee, but it may weigh as little as 11 ounces. The lowest prices are found on large (40-ounce) cans.”
Ingredients
Serves 6
- 2 tablespoons butter, melted
- 1/3 cup unsweetened cocoa powder, divided
- 1/3 cup sugar, divided
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup strong black coffee
- 2 tablespoons dark rum or 1 teaspoon rum extract
- 1/4 cup confectioners' sugar
Directions
1
Grease a 2-quart soufflé dish with melted butter. Mix 1 tablespoon cocoa and 1 tablespoon sugar in a small bowl. Pour cocoa mixture into prepared dish, turning to coat inside.
2
Preheat oven to 375°F. Place a baking sheet in oven to heat. Beat egg whites, cream of tartar and remaining sugar in a large bowl until stiff peaks form, about 5 minutes.
3
Mix remaining cocoa, coffee and rum in a large bowl. Add a heaping tablespoonful of egg white mixture to cocoa mixture; stir well. Gently fold in remaining egg white mixture.
4
Spoon mixture into prepared dish. Place on hot baking sheet. Bake for 5 minutes. Reduce heat to 325°F. Bake until soufflé is risen, about 20 minutes. Sprinkle confectioners' sugar over top.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
You can reduce the baking time by 10 minutes if you use 6 individual soufflé dishes instead of a 2-quart dish.
Great Pairings
Country French Chicken
Fresh parsley gives food a big flavor boost. It's inexpensive, too, so it fits into tight budgets.
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