EXECUTIVE CHEF COREY HEYER’S DESSERT RECIPE

CHOCOLATE SOUFFLÉ

• 11 ounces extra bitter chocolate
• 3 ounces sweet unsalted butter
• 6 oz. egg yolks
• 11 oz. egg whites
• 1/2 cup sugar

Melt the chocolate and butter together over a double boiler. Fold the chocolate into the egg yolks. Lightly whip the egg whites while slowly adding the sugar. Whip into medium peaks. Fold one third of the whipped whites into the chocolate mixture. Repeat with the remaining egg whites. Do not overmix. Divide the chocolate soufflé mixture into buttered and sugared 6 oz. ramekins. Cook in a 450 degree oven for 12-15 minutes.

Serve immediately.

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