Preparation

• 轻轻黄油两个6盎司。用砂糖和灰尘敲出多余的糖。将Ramekins放在小烤盘上。将酒或水和浓缩咖啡粉放在一起。放在一边，偶尔搅拌直至咖啡溶解。将巧克力和黄油融化在一个中等金属碗中，在锅中或微波炉中搅拌。从火上取出并搅拌直至光滑。搅拌咖啡混合物和盐。在蛋黄中搅拌。加入大约三分之一的糖果糖，然后搅拌直至充分混合和光滑。搁置。

  In a medium bowl, beat the egg white with an electric mixer on medium-high speed until it’s very foamy and they’re just beginning to hold soft peaks. Increase the speed to high and gradually sprinkle in the remaining confectioners’ sugar. Continue beating until the peaks are firm and glossy. Spoon about one-quarter of the beaten whites into the chocolate mixture and whisk until blended. Add the remaining whites and gently fold them in until just blended. Pour evenly into prepared ramekins (the mixture will almost completely fill the ramekins). If you want to bake the soufflés within 24 hours, refrigerate them. (To refrigerate: Chill for about 30 minutes, and then cover in plastic and return to the refrigerator for up to 24 hours.) If you want to hold them for longer, freeze them according to the make-ahead tips below.

  Heat the oven to 400°F. Unwrap the ramekins, set them on a baking sheet, and bake until they’re puffed and risen about 1 inch above the ramekin, 15 minutes. The top will still be slightly sunken in the center; consider it a place to pop in a few berries or a dollop of whipped cream. Remove the soufflés from the oven and serve immediately.

Make Ahead Tips

将填充的小模子放入冰箱中，发现20分钟。然后用塑料很好地包裹每个小模子，然后冷冻长达两个星期。要直接从冰箱烘烤，请拆开Ramekins，然后放在小烤盘或果冻锅上。让他们坐20分钟。将烤箱加热到400°F时。在烤盘上烘烤，直到膨化，并在小模子上方约1英寸处上升，18分钟。从烤箱中取出，立即食用。