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

  1. 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.
  2. 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.
  3. 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.
  4. Whip cream until stiff and fold into chocolate mixture. Pour into prepared crust and chill overnight in refrigerator.
  5. Or spoon mixture into 16 individual souffle dishes, each holding less than 1/8 cup.

Dining and Cooking