Dinner Party Dessert: Cappuccino Souffle
Tuesday, April 13th, 2010I’m not a huge coffee lover but everyone I know is a huge fan. They’ll drink it in the morning, when they’re working and/or after dinner - It can even be replaced as a dessert!
This is a great recipe for all coffee-lovers and even if you’re not, you’ll be sure to enjoy this lovely Cappuccino Souffle Dessert (I know I do)!
Ingredients:
- 1 teaspoon(s) butter or margarine
- 1 tablespoon(s) sugar
- 1/4 cup(s) sugar
- 1 tablespoon(s) instant coffee
- 1 teaspoon(s) vanilla extract
- 1/8 teaspoon(s) ground cinnamon
- 2 large egg whites
- 1/8 teaspoon(s) cream of tartar
Chocolate Sauce:
- 1/4 cup(s) half-and-half or light cream
- 1 ounce(s) semisweet chocolate
- 1 teaspoon(s) butter or margarine
- 1/2 teaspoon(s) instant coffee
- 1/8 teaspoon(s) ground cinnamon
Directions:
- Preheat oven to 375 degrees F.
Prepare Cappuccino Souffle:
- Grease two 6- to 8-ounce ramekins (or large coffee cups) with butter; sprinkle with 1 tablespoon sugar.
- In cup, stir coffee, vanilla, cinnamon and 1 teaspoon water until dissolved.
- In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, sprinkle in remaining sugar until stiff peaks form.
- Add coffee mixture and beat on low speed just until blended.
- Spoon mixture into ramekins.
- Bake 10 minutes or until soufflés are puffed and edges are browned.
Meanwhile, prepare Chocolate Sauce:
- In microwave-safe 1-cup liquid measure, combine sauce ingredients.
- Cook in microwave oven on High 30 seconds; stir, scraping chocolate from bottom of cup.
- Cook 15 seconds; stir until smooth.
- Serve soufflés immediately. With spoon, break centers of soufflés and pour in sauce.
Make these on date night, for your next dinner party or for your brunch party!