Whip up an international delight

Chocolate Souffle

PREP: 25 minutes plus cooling

BAKE: about 20 minutes

MAKES: 8 servings

2 tablespoons cornstarch

1 teaspoon instant espresso coffee powder

1 1/4 cups plus 2 tablespoons granulated sugar

1 cup whole milk

5 ounces unsweetened chocolate, coarsely chopped

3 tablespoons butter or margarine

4 large eggs, separated

2 teaspoons vanilla extract

2 large egg whites

1/4 teaspoon salt

Confectioners’ sugar

1. In 3-quart saucepan, combine cornstarch, espresso and 1 1/4 cups granulated sugar; stir in milk until blended. Cook over medium heat until mixture thickens and boils, stirring constantly; boil 1 minute. Remove from heat.

2. Stir in chocolate and butter until smooth. With wire whisk, beat in yolks until blended. Stir in vanilla. Cool chocolate mixture just to lukewarm, stirring occasionally.

3. Preheat oven to 350 F. Grease eight 6-ounce ramekins or custard cups; sprinkle with remaining 2 tablespoons granulated sugar.

4. In large bowl, with mixer at high speed, beat all egg whites and salt until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one-third of beaten whites into chocolate mixture. Fold chocolate mixture into remaining whites.

5. Pour into prepared ramekins; place in jelly-roll pan for easier handling. Bake 20 to 25 minutes. Sprinkle with confectioners’ sugar. Serve immediately.

•Each serving: About 340 calories, 7 g protein, 43 g carbohydrate, 18 g total fat (10 g saturated), 3 g fiber, 123 mg cholesterol, 180 mg sodium.

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