Elizabeth David's recipe for chocolate souffle calls for melting 4 ounces of chocolate with 2 to 3 tablespoons of water, rum, or brandy. Every time I tried to add the liquid, the chocolate seized, so I make the recipe without it. It is delicious - seriously delicious. I serve it in individual souffle dishes and pour a little bit of homemade chocolate sauce inside and top it with a dollop of lightly whipped cream. I can't remember if I added the liquid after the chocolate melted, which caused the seizing or if I tried to melt it all together. I just know that after wrecking a lot of good chocolate I gave up and started making it without the liquid. Any suggestions?
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Thanks. The chocolate used is bitter so the next step is to add 2 tablespoons of sugar and the very well beaten yolks of four eggs, then fold in the beaten whites of six eggs. She recommends cooking it in a buttered, 2-pint souffle dish in a preheated 400-degree-oven for 18 minutes. I use individual dishes and cut the cooking time at least in half. If it's overcooked, it gets dry.