Chocolate Souffle - cooking recipe

Ingredients

4 egg yolks
1/3 c. sugar
5 oz. bittersweet chocolate (Tobler, Lindt if possible)
2 Tbsp. heavy cream
1 tsp. instant coffee
2 Tbsp. cognac, rum, Grand Marnier or liqueur of choice
5 egg whites

Preparation

Ribbon egg yolks, sugar and salt heavily.
Melt chocolate and let cool.
Add heavy cream, instant coffee (dissolved in the liqueur) and blend into ribboning yolks.
Beat the whites and fold into the base.
Spoon into a buttered and lightly sugared 6-cup souffle dish.
Bake in a 400\u00b0 oven for 12 to 14 minutes.
Can freeze.
Take right from freezer to oven only put on lower rack; add 5 minutes for light souffle.