Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
 
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe
    CHOCOLATE SOUFFLE COOKES     

   Ingredients :
 
6 oz (180 g) semisweet chocolate, finely chopped
2 egg whites, at room temperature
1/8 teaspoon cream of tartar
½ teaspoon vanilla extract
¼ cup sugar
¾ cup nuts or pecans, finely chopped

   Preparation:

Preheat oven to 350ºF (180ºC). Grease 2 cookie sheets or line with parchment paper or silicon mat.
Melt chocolate over hot water or in the microwave and reserve. Whip egg whites in the mixer with cream of tartar until soft peaks form. Gradually whip in vanilla extract and sugar and continue whipping until mixture is thick and firm.
Remove bowl from mixer and fold in chopped nuts and melted chocolate.
Drop teaspoons of the butter onto the baking sheets leaving 1 inch (3 cm) between cookies.
Bake in the oven for 10 – 12 minutes or until cookies are shiny and cracked.
Cool cookies on a rack. Dust over with confectioner’s sugar.
Keep in an airtight container.
        Yields: Approximately 40 cookies (2 “ / 4 cm)
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved