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Name: Chocolate Almond Souffl?
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1/4 c All-purpose flour; 6 lg Eggs separated; 1/2 c milk; 4 oz Bittersweet chocolate;; Almond cr?me sauce;; 3 tb Sugar; 1/2 c Almond liqueur; Sugar; 1/8 ts Cream of tartar; 2 tb Butter or margarine

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INGREDIENTS

1/4 c All-purpose flour
6 lg Eggs ; separated
1/2 c milk
4 oz Bittersweet chocolate;
Almond cr?me sauce;
3 tb Sugar
1/2 c Almond liqueur
Sugar
1/8 ts Cream of tartar
2 tb Butter or margarine

INSTRUCTIONS

Butter a 2-quart souffl? dish; dust with sugar-- and set aside Melt 2 tablespoons butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add milk and liqueur; cook over medium heat, whisking constantly, until thickened and bubbly. Add chocolate, stirring until melted; remove from heat, and cool slightly. Beat egg yolks until thick and pale. Gradually stir about 1/4 chocolate mixture into egg yolks; add to remaining chocolate mixture, stirring constantly. Beat egg whites and cream of tartar until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff but not dry; fold into chocolate mixture. Pour into prepared souffl? dish. Bake at 450? for 10 minutes. Reduce heat to 400?, and bake 18 more minutes or until puffed. Serve immediately with Almond Cr?me Sauce, if desired. Makes 6 servings. Notes: Cloud Craft Souffl?s rely on stiffly beaten egg whites to create their magnificent proportions. Here are a few helpful tips for high and mighty souffl?s. ?Separate egg yolks from whites while eggs are cold. ?To make your souffl? rise higher, let egg whites sit at room temperature 20 minutes before beating them. ?Beat egg whites until stiff but not dry. Lift beaters up from bowl to see if peaks hold their shape. Fold egg whites into the souffl? mixture by cutting down through the center of the mixtures, across the bottom, and up the sides of the bowl. Give the bowl a quarter turn, and repeat folding and turning until mixtures are blended. Recipe by: Southern Living 1997 Posted to MC-Recipe Digest V1 #1051 by Suzy Wert on Jan 25, 1998

NOTES

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Chocolate Almond Souffl?

1/4 c All-purpose flour
6 lg Eggs separated
1/2 c milk
4 oz Bittersweet chocolate;
 Almond cr?me sauce;
3 tb Sugar
1/2 c Almond liqueur
 Sugar
1/8 ts Cream of tartar
2 tb Butter or margarine

Butter a 2-quart souffl? dish; dust with sugar-- and set aside    Melt 2 tablespoons butter in a heavy saucepan over low heat; whisk in flour  until smooth. Cook, whisking constantly, 1 minute. Gradually add milk and  liqueur; cook over medium heat, whisking constantly, until thickened and  bubbly. Add chocolate, stirring until melted; remove from heat, and cool  slightly.    Beat egg yolks until thick and pale. Gradually stir about 1/4 chocolate  mixture into egg yolks; add to remaining chocolate mixture, stirring  constantly.    Beat egg whites and cream of tartar until foamy. Gradually add sugar, 1  tablespoon at a time, beating until stiff but not dry; fold into chocolate  mixture. Pour into prepared souffl? dish.    Bake at 450? for 10 minutes. Reduce heat to 400?, and bake 18 more minutes  or until puffed. Serve immediately with Almond Cr?me Sauce, if desired.  Makes 6 servings.    Notes: Cloud Craft Souffl?s rely on stiffly beaten egg whites to create  their magnificent proportions. Here are a few helpful tips for high and  mighty souffl?s.    ?Separate egg yolks from whites while eggs are cold.    ?To make your souffl? rise higher, let egg whites sit at room temperature       20    minutes before beating them.    ?Beat egg whites until stiff but not dry. Lift beaters up from bowl to see  if peaks hold their shape.    Fold egg whites into the souffl? mixture by cutting down through the  center of the mixtures, across the bottom, and up the sides of the bowl.  Give the bowl a quarter turn, and repeat folding and turning until mixtures  are blended.    Recipe by: Southern Living 1997    Posted to MC-Recipe Digest V1 #1051 by Suzy Wert <SuzyWert@aol.com> on Jan  25, 1998

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Nutrition

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Serving Size: 1 Serving (310g)
Recipe Makes: 6 Servings

Calories: 617
Calories from Fat: 343 (56%)

Amt Per Serving		% DV

	Total Fat 38.1g	51 %
	Saturated Fat 13.6g	68 %
	Monounsaturated Fat 14.4g
	Polyunsanturated Fat 5.3g
Cholesterol 1066.1mg		328 %
Sodium 422.9mg		15 %
Potassium 423.7mg		11 %
Total Carbohydrate 39.1g		12 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 37.9g
Protein 33g		47 %
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Calories per serving: 617

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