Bittersweet Chocolate Soufflé
Cuisine: French
Author: Epicurus.com Kitchens
Ingredients
  • 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
Instructions
  1. Mix pear purée, cocoa powder and chocolate liqueur.
  2. Whip egg whites until soft peaks form; slowly whisk in sugar. Fold into chocolate-pear mixture.
  3. Pour into buttered, sugared ramekins; bake 12 minutes at 350 degrees F.
  4. Top with raspberry or chocolate sauce to serve warm.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/bittersweet-chocolate-souffle/40187/