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Romantic Recipes for a Valentine Feast

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Chocolate Soufflé
1/8 cup heavy cream
4 oz. dark baking chocolate
1/2 tablespoon butter
2 large eggs
1 dash cream of tartar
1/4 cup sugar
Cocoa powder
Six raspberries
Powdered sugar

Preheat oven to 375° F. Separate eggs into whites and yolks. Coat the insides of two 6-oz. ramekins with cold butter and cocoa powder. In a double boiler, melt the butter, cream, and chocolate, stirring continuously. Remove the chocolate mixture from heat and whisk in two egg yolks. In a medium bowl, beat together the egg whites and cream of tartar until the egg whites form soft peaks. Add sugar to the egg white mixture and continue to beat until stiff peaks form. Gradually fold the egg white mixture into the chocolate mixture, taking care not to over-mix. Pour the batter into the two prepared ramekins, filling them at least 3/4 full. Place three berries on top of each. Place the ramekins on a baking pan and bake the soufflés for 15 minutes. Dust with powdered sugar and serve immediately.

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