DARK CHOCOLATE SOUFFLÉ
: Desserts & Baked Goods
2 (recipe can be doubled)
4 oz. 70% cocoa chocolate
1/2 tbs. Filippo Berio Extra Light Olive Oil
1 oz. heavy cream
2 large egg yolks
3 large egg whites
Dash of cream of tartar
1/4 cup sugar
Preheat oven to 375°F and prepare two 6 oz. ramekins with olive oil and sugar.
Melt chocolate, olive oil and heavy cream in double boiler and let cool.
Whisk in the egg yolks, then fold in the egg whites (which have been beaten until soft peaks form), sugar and cream of tartar. Pour into ramekins that have been oiled and sprinkled with sugar.
Bake at 375° for 15 minutes.
Serve with fresh berries as garnish.