Chocolate Coconut Soufflé
- 3 None large eggs, separated
- 1 cup sugar
- 2 1/2 tbsp butter, melted
- 1 cup milk
- 4 oz dark chocolate melts, melted
- 2/3 cup flour
- 1 oz shredded coconut
- None None powdered sugar, for dusting
- None None whipped cream and hot fudge sauce, to serve (optional)
- Preheat oven to 350u0b0F. Grease 6 ovenproof glasses (1 cup each) or a 6 cup ovenproof dish.
- Using an electric beater, beat egg yolks and half of the sugar together until pale and thick. Stir in butter. Fold in milk, chocolate, flour and coconut. In a separate bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar until glossy. Gently fold egg white mixture into chocolate mixture.
- Pour into prepared glasses or dish. Place in a baking pan. Pour boiling water into pan so that glasses or dish are half immersed. Bake for 15-20 mins, if using glasses, or 40-45 mins, if using 1 large dish, until firm. Leave for 10 mins in hot water, then remove. Dust with powdered sugar and serve with whipped cream and hot fudge sauce, if using.
eggs, sugar, butter, milk, chocolate melts, flour, coconut, powdered sugar, cream
Taken from recipes-plus.com/api/v2.0/recipes/23976 (may not work)