Baking with Coffee

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Mocha Soufflé with Chocolate Sauce

1. Butter a 6" diameter by 2-3" deep soufflé dish, dust with sugar.
2. Tap out excess sugar.
3. Place chocolate and water in small heavy saucepan, over moderate heat.
4. Bring to a boil and stir until smooth.
5. Remove from heat and add 1 tablespoon of the Kahlua.
6. Set aside.
7. Mix 1/4 cup sugar and egg yolks in heavy medium sized saucepan
8. Whisk until well blended.
9. Add flour; whisk until blended.
10. Whisk in hot milk.
11. Using moderately high heat, bring to boil, whisking constantly until smooth and thick.
12. Reduce the heat to moderate and gently boil, about 2 minutes, whisking until the mixture thins  lightly and becomes glossy.
13. Remove from heat.
14. Stir in vanilla.
15. Dissolve coffee and 2 tablespoons sugar in 2 teaspoons hot water.
16. Stir remaining 2 tablespoons of Kahlua into coffee mixture.
17. Add to pastry cream.
18. Cover and set aside.
19. Beat egg whites with cream of tartar until glossy and stiff but not dry (2 to 3 minutes).
20. Pour hot egg mixture into large bowl.
21. Whisk 1/3 of egg white mixture into yolk mixture.
22. Using rubber spatula, gently fold in remaining whites until just blended.
23. Spoon batter evenly into soufflé dish.
24. Bake on lowest rack of oven  at 475^o F for 5 minutes.
25. Reduce heat to 425^o F and bake 5 to 7 minutes longer until soufflé has risen and is golden brown.
26. Serve immediately with the chocolate sauce.