Here's my Recipe for a chocolate espresso souffle. First off, I'd like to thank zachninme for helping me convert a chocolate souffle recipe into an espresso one. Also, the recipe that I got the original recipe from www.cookingforengineers.com. The recipe makes about two servings. In the pictures, you will see that I am making a double recipe, because it's for my whole family.

Step 1: Get your stuff!


1/2c Chocolate syrup or melted chocolate
1/4T melted butter
2 Large eggs
2T sugar
2T cream/milk
1 Shot of espresso


Electric mixer (hand mixer will just take longer) with whisk attachment
Large Spatula
2 Ramekins
Measuring cup/spoons
Oven =]
Does T = teasoon or tablespoon?
T= table spoon<br>t= teaspoon<br>
Should be tablespoon.
English conversion for the 0.25 tonne of butter and 5ml of melted chocolate? Anyone help?
did you just say .25 TONNE of butter? I think it's in tablespoons (i hope so anyway)... also, it says half a cup of chocolate now.
Oh my, this looks and sounds absolutely wonderful!!! My mouth is watering...
Good job. I'd like to suggest beating bowl 1 first, then bowl 2. That way bowl 1 is kept clean of fats.
How does the order of beating them determine if it is kept clean of fats or not?
Well, if you beat the fatty bowl, the one with all the chocolate and egg yolks, when you go to beat the egg whites, theres going to be some residual fat on the beater. Rinsing them won't help, you'll need soap. It gets to the point where its easier to just beat the egg whites first.
I used two bowls.
Yeah, I know <em>that</em>, but it stays on the beater itself.<br/>
I actually did the chocolate by hand, it didn't take long. But you make a good point. I don't want to do bowl one first, though, because you'll loose some air bubbles within.
Ah. Yeah, I'd do it by hand as well, but it was really bubbly!
Those directions are clear and well documented. On a personal note - the souffles are amazing!!

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