Warm Brownie Souffle
 
3 oz. butter
5-1/4 oz. bittersweet chocolate
2/3 cup sugar
2 eggs
2 tsp. bourbon
1/2 tsp. vanilla
2/3 cup all-purpose flour
1/2 Tbsp. baking soda
Nonstick cooking spray

Preheat oven to 350 degrees. Heat butter until it boils; remove from heat and add chocolate; mix until chocolate is melted. Using a mixer with a whip attachment, whip eggs and sugar until stiff, about 5 minutes. Temper the melted chocolate mixture with a little of the whipped egg mixture. Pour tempered mixture into remaining egg mixture; whip until incorporated. Add bourbon and vanilla; mix until incorporated.

Add baking soda to flour, mix until incorporated. Gradually add mixture to
chocolate mixture; make sure there are no lumps.

Spray 6 9-oz. oven-safe soup cups with nonstick cooking spray; coat with granulated sugar. Pour 1/2 cup of batter into each cup. Bake 25 minutes. Remove from oven and allow to cool. Remove brownies from cups when they have reached room temperature. Top center of brownies with a chocolate truffle of chocolate kiss. Heat in oven for 5 minutes before serving.

Makes 6 servings.

Chef: Mary Nearn
Restaurant: Top Of The Rock