Ingredients
- 12 eggs, separated
- 1 ½ cups sugar plus 3 tablespoons
- 2 teaspoons vanilla
- ¼ teaspoon salt
- ¾ cup brandy
- 15 ounces unsweetened chocolate
- 3 ounces semisweet chocolate
- 1 cup plus 2 tablespoons butter, softened
- ¾ cup coffee
- 2 ¼ cups heavy cream
- Chocolate crust
- Nutritional Information
Nutritional analysis per serving (18 servings)
521 calories; 39 grams fat; 23 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 22 grams sugars; 8 grams protein; 195 milligrams cholesterol; 99 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 pie or 16 small individual soufflé dishes
Preparation
- Beat yolks in top of double boiler with 1 1/2 cups sugar, vanilla, salt and brandy, over simmering water, until mixture is thick. Remove from water and set aside.
- Melt chocolates over hot water or over direct heat, carefully. Remove; beat in butter a little at a time. Gradually beat chocolate into yolks until mixture is smooth. Beat in coffee.
- Beat whites until soft peaks form. Gradually beat in 3 tablespoons sugar until stiff peaks form. Beat one cup of whites into chocolate mixture to thin it. Then fold in remaining whites until well blended.
- Whip cream until stiff and fold into chocolate mixture. Pour into prepared crust and chill overnight in refrigerator.
- Or spoon mixture into 16 individual souffle dishes, each holding less than 1/8 cup.
Dining and Cooking