½ cup brewed coffee
1¼ cups half-and-half
6 oz. semisweet chocolate, cut into small chunks
3 tablespoons butter
½ cup all purpose cake flour
4 egg yolks
½ cup sugar
¼ teaspoon salt
6 egg whites
¼ teaspoon cream of tartar
Method: Heat the coffee and half-and-half almost to a boil. Remove from heat and stir in the chocolate until melted. Heat the butter to bubbling. Stir in the flour thoroughly.
Remove from heat and add the chocolate mixture, stirring well. Beat the egg yolks with 3 tablespoons sugar and the salt. Stir into the chocolate mixture. Set aside to cool. Preheat oven to 400°F. Beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1 tablespoon sugar and beat until incorporated. Fold the egg whites into the cooled chocolate mixture. Prepare 4 individual soufflé cups by buttering the bottoms and sides, then swishing 1 teaspoon granulated sugar into each. Pour out any excess sugar. Place the batter in cups and bake in preheated oven for 25 to 30 minutes, or until well puffed and lightly browned. Serve immediately.