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Recipe Name: Chocolate And Tia Maria Souffle With Mocha Ice Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

5 Egg whites
4 Tablespoon(s) Caster sugar
225 Gram(s) Bitter Dark Chocolate
4 Teaspoon(s) Tia Maria
1 Pinches salt
Chill the egg whites. Melt the chocolate gently in a double boiler or
in a bowl over a pan of hot water (taking care that no water or steam
gets into the chocolate) and stir the chocolate gently. Preheat oven
to 240°c / Gas Mark 8. Lightly grease and sugar 4 small pretty
ramekins. Remove chocolate from heat source and allow to cool a
little. It must still be liquid. Pour 1 tbsp of chocolate and 1 tsp of
Tia Maria into each ramekin. Whisk chilled egg whites and salt until
stiff. Add 1 tsp sugar and whisk until glossy and stiff peaks. Add
half the sugar and whisk back to stiff peaks. Repeat with remaining
sugar. Working gently and quickly, fold the chocolate into whites
using a balloon whisk to fold it in. Pour into the 4 ramekins and put
into the hot oven immediately for 5 minutes until well risen and
crusty on top. As soon as the souffls are cooked, dust lightly with
icing sugar and serve immediately with a scoop of Mocha Ice Cream. The
resultant souffl has a crusty top, a dreamy light middle and a liquid
centre. Converted by MC_Buster. NOTES : Chef:Tessa Bramley Converted
by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 22
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 142mg
Potassium: 68.1mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 4.6g

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