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Chocolate Soufflé For Two

eggs, chocolate

1 ounce unsweetened chocolate; chopped
1 tablespoon butter
2 eggs; separated
pinch cream of tartar
1/4 cup granulated sugar
1 tablespoon frozen raspberry concentrate; thawed

Surrender to the sumptuousness of chocolate with this decidedly delicious dessert. It's even more luxurious when you part the top and slip in a scoop of vanilla ice cream or raspberry sorbet. Fold 14-inch long piece of foil in half' lengthwise; generously butter 3-inch wide border along 1 long edge. With buttered side above rim and facing inward, wrap strip around outside of 4- x 2-inch 101/2 cup) soufflé dish; secure with string. Set aside. In bowl over saucepan of hot (not boiling) water, melt chocolate with butter. In separate bowl, beat egg whites with cream of tartar until soft peaks form; beat in 3 tablespoon of the sugar, 1 tablespoon at a time, until stiff peaks form. In another bowl, beat egg yolks with remaining sugar for 5 minutes or until mixture falls in ribbons when beaters are lifted; beat in chocolate mixture and raspberry concentrate. Fold in one-quarter of the egg whites; gently fold in remaining whites. Scrape into prepared dish. (Can be prepared to this point and refrigerated for up to 4 hours.) Place dish on baking sheet. Bake in lower third of 375°F oven for 25 to 30 minutes or until puffed and almost firm to the touch. Remove string and foil. Serve immediately. VARIATION Individual Chocolate Soufflés: Use two 3-1/2- x 1-1/2-inch (3/4 cup) ramekins and 12-inch pieces of foil: reduce baking time to 20 minutes. 1

Contributor: Canadian Living - February, 1999

Yield: 2 servings

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