Chocolate Soufflé Pastry

Name: Chocolate Soufflé Pastry
Yield: Makes one thin 11 × 17- or 12 × 16-inch sheet or three thin 9-inch rounds
Cuisine: American
Ingredients: 6 ounces semisweet or bittersweet chocolate, cut into small pieces; 1 teaspoon vanilla extract; 2 teaspoons instant coffee powder (not freeze-dried), dissolved in 3 tablespoons hot water; 2 teaspoons instant coffee powder (not freeze-dried), dissolved in 3 tablespoons hot water; 6 ounces semisweet or bittersweet chocolate, cut into small pieces; 3–4 tablespoons unsweetened cocoa powder, for dusting; ¾ cup sugar; ¼ teaspoon cream of tartar; 6 large eggs

Preparation info

Makes
one
thin 11 × 17- or 12 × 16 inch sheet rounds

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

Ingredients

6 ounces semisweet or bittersweet chocolate, cut into small pieces
2 teaspoons instant coffee powder (not fre

Americas
United States
Pastry
Microwave
Vegetarian
Gluten-free

Method

Preheat oven to 375°. Have the baking sheets lined as instructed. Turn traced parchments upside down so that tracing can be seen, but so that pencil or ink will not transfer onto pastry.
Melt chocolate with coffee in a small bowl set in a pan of barely