FALLEN CHOCOLATE SOUFFLE
8 2/1 OUNCES SEMI-SWEET CHOCOLATE
2/3 CUPS GRANULATED SUGAR
5 OUNCES UNSALTED BUTTER, CUBED
3 TABLESPOONS FLOUR
4 EGGS, SEPARATED
2 ONCES WATER
A PINCH OF CAYENNE PEPPER
WHIP THE EGG WHITES WITH A PINCH OF SALT UNTIL STIFF.
HEAT CHOCOLATE, SUGAR AND WATER, THEN REMOVE FROM HEAT
AND STIR IN BUTTER.
ADD THE CAYENNE PEPPER, FLOUR AND YOLKS, AND STIR UNTIL SMOOTH.
LET THE BATTER COOL TO AT LEAST 100 DEGREES.
FOLD IN THE EGG WHITES.
BAKE AT 400 IN SMALL CERAMIC RAMEKIN COATED WITH BUTTER
AND SUGAR FOR 8 MINUTES.
THE CENTER SHOLD BE STILL SOFT AND GOOEY.
ENJOY!!!
