These warm, bittersweet puffs have coffee in them, but you'd never know it. Performing culinary sleight of hand, the hidden ingredient just helps chocolate taste more chocolatey, like a capful of vanilla would, but with a darker intent.

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Ingredients

Directions

  • Place egg yolks in a medium bowl and egg whites in a large bowl; let stand for 30 minutes. Preheat oven to 400°. Butter eight 6-ounce ramekins or custard cups; sprinkle with sugar, shaking to coat. Place dishes on a rimmed baking sheet; set aside.

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  • Add 6 tablespoons sugar, the cocoa powder, flour and salt to yolks; whisk until combined.

  • In a medium saucepan, bring the milk and coffee to a simmer over medium heat. Slowly whisk hot milk mixture into yolk mixture. Return milk and egg mixture to saucepan; cook for 2 to 3 minutes or until thickened and bubbly, stirring constantly. Remove from heat. Add chocolate; whisk until smooth. Transfer mixture to a large bowl; set aside.

  • Add cream of tartar to egg whites; beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually sprinkle in the remaining 2 tablespoons sugar, beating on high speed until the egg whites are stiff (tips stand straight) but not dry.

  • Fold one-third of the egg whites into chocolate mixture to lighten it. Fold in remaining egg whites in two batches until just blended. Divide mixture among prepared ramekins.

  • Bake about 14 minutes or until soufflés rise and crack and a toothpick inserted in centers comes out moist and gooey, but not liquid. Serve immediately, dusted with powdered sugar and/or cocoa.

Make Ahead

Soufflés are a dinner-party stunner. To serve them warm to guests, plan to start the recipe before eating and “pause” your cooking after Step 3. Leave the chocolate-egg mixture out and preheat the oven while you eat, then whip the egg whites and bake the soufflés after dinner.

Nutrition Facts

275 calories; 16 g total fat; 129 mg cholesterol; 119 mg sodium. 33 g carbohydrates; 6 g protein;

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