[realfood] Baked Bittersweet Souffle---with Fruits

BITTERSWEET SOUFFLE

1/2 cup + 1 tbs sugar
2 bars 3.5 oz each bittersweet chocolate, chopped
1/3 cup whole milk, room temp
4 large eggs, separated, room temp
2 large egg whites, room temp
Confectioners sugar for dusting
Raspberries
Lemon peel curls
Mint sprigs

Heat oven to 400 degrees. Grease 1 1/2 quart souffle dish with butter, sprinkle with 1 tbs sugar. Fit with 2 inch wide parchment paper collar. Chill. In microwave bowl, combine chocolate and remaining sugar. Microwave 1 min. or until melted. Cool slightly. Whisk in milk, add yolks, whisk until smooth.

In bowl, beat egg whites 4 min. or until stiff peaks form. Fold egg whites into chocolate mixture. Transfer mixture to dish. Place on baking sheet. Bake 25 min. or until puffed and golden brown. Dust with confectioners sugar and garnish with fruit. MAKES 10 SERVINGS.*
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