If you think Bittersweet Chocolate Soufflé is a difficult dish to prepare, think twice. This strong, luscious dark dessert has what it takes to show your talent as a fine cook.
- 1/3 Cup reduced pear purée (canned or fresh)
- 1 Tablespoon extra-bitter cocoa powder
- 1 Tablespoon chocolate liqueur
- 1/2 Cup egg whites, at room temperature
- 1 teaspoon sugar
- raspberry or chocolate sauce, to garnish
- Mix pear purée, cocoa powder and chocolate liqueur.
- Whip egg whites until soft peaks form; slowly whisk in sugar. Fold into chocolate-pear mixture.
- Pour into buttered, sugared ramekins; bake 12 minutes at 350 degrees F.
- Top with raspberry or chocolate sauce to serve warm.
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