Level: Moderate
Yield: 2
Serves: 2
Ingredients
Cappuccino Soufflé:
- 1 tsp. butter or margarine
- 1 tbsp. sugar
- ¼ c. sugar
- 1 tbsp. instant coffee
- 1 tsp. vanilla extract
- .13 tsp. ground cinnamon
- 2 large egg whites
- .13 tsp. cream of tartar
Chocolate Sauce:
- ¼ c. half-and-half or light cream
- 1 oz. semisweet chocolate
- 1 tsp. butter or margarine
- ½ tsp. instant coffee
- .13 tsp. ground cinnamon
Directions
- Preheat oven to 375 degrees F. Prepare Cappuccino Soufflé: Grease two 6- to 8-ounce ramekins with butter; sprinkle with 1 tablespoon sugar.
- In cup, stir coffee, vanilla, cinnamon and 1 teaspoon water until dissolved. In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, sprinkle in remaining sugar until stiff peaks form. Add coffee mixture and beat on low speed just until blended.
- Spoon mixture into ramekins. Bake 10 minutes or until soufflés are puffed and edges are browned.
- Meanwhile, prepare Chocolate Sauce: In microwave-safe 1-cup liquid measure, combine sauce ingredients. Cook in microwave oven on High 30 seconds; stir, scraping chocolate from bottom of cup. Cook 15 seconds; stir until smooth.
- Serve soufflés immediately. With spoon, break centers of soufflés and pour in sauce.
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