Romance Cooks

Chocolate Soufflé – JA Coffey

In LIAR, LIAR, by J.A. Coffey, Matteo knows there’s so much you can do with a beautiful woman and chocolate. Here’s the decadent soufflé that went untouched at the Horseshoe Lodge in Montana. Don’t be afraid to try this super easy, yet so impressive dessert!

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Chocolate Soufflé

Ingredients (serves 2)
• 3 tablespoons white granulated sugar, divided
• 2 1/2 ounces semisweet or bittersweet chocolate, chopped
• 1 large egg, separated, plus 2 large egg whites
• 1 tablespoon heavy cream
• 1 teaspoon all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• Confectioners’ sugar, for dusting (optional)

Preparation
1. Position rack in center of oven; preheat to 375°F. Lightly coat two 10-ounce ramekins with cooking spray; coat the insides of each with 1 1/2 teaspoons sugar.

2. Using a microwave melt chopped chocolate in a small microwave-safe bowl on medium, stirring every 20 seconds, until melted, 1 to 2 minutes. Let cool for a few minutes. Note: You may also use a double boiler, if you prefer.

3. Whisk egg yolk and cream in a medium bowl until combined. Temper by adding a small amount of melted chocolate and whisking, to bring to temperature. Then whisk in the remaining chocolate until smooth. Be careful not to dump it all, or you will have chocolate scrambled eggs!

4. Whisk flour and cinnamon in a separate bowl. Add flour mixture to cream/egg/chocolate mixture until incorporated.

5. Using an electric mixer or hand held mixer (separate bowl), beat egg whites and salt in a on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form. Egg whites should stand up when touched and not meld back into the bowl.

6. Using a rubber spatula, gently fold (a “bottom to top” motion—don’t stir!) half the beaten whites into the chocolate mixture until fairly smooth; then gently fold this combined mixture back into the remaining egg whites until no white streaks remain. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes. Dust with confectioners’ sugar, if desired. Serve immediately to your favorite sweetie!

-Based on the recipe at Eating Well, 2008

Book 1 JA COFFEY- High Resolution

spicy

Certified fraud examiner Jessica Barlow catches liars for a living. After a sexless first year of divorce, she decides to branch out of the traditional dating scene to find romance at LoveLines, an upscale online dating service with a guaranteed success rate. Just when things get interesting, she’s assigned to snoop on the very company that might show her a good time.

Texan horse rancher Matteo Brandt is secretly the corporate owner and mastermind of LoveLines’ thirty-one point matching system. He suspects Jess might be a plant for a pending court case. She just can’t be as good as she looks. He’s determined to save both his company and his reputation– even if it means seducing Jess himself.

Will it be all work and no play? It’s all clothes barred in this battle for truth and love.

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www.JACoffey.com