⅔ cup Omanhene 48% Dark Milk Chocolate, coarsely chopped
Preheat the oven to 300 degrees.
Line a baking sheet with parchment paper.
Place the flour, baking soda, and salt in a small bowl. Stir with a whisk to combine. Set aside.
In a medium mixing bowl, beat the eggs with sugars and vanilla until well combined. Beat in the flour just until combined. Stir in the nuts and chocolate chips. The consistency will be thick and sticky.
Use a large spoon and scoop batter onto baking sheet, dividing it evenly into 3 long loaves. Loaves should be 2 ½ apart and use back of the spoon to even up the edges.
Bake for 35 minutes. Remove from oven and cool loaves for 10 minutes on the pan.
Carefully peel the loaves fro the parchment paper and remove them a cutting board.
Use a sharp serrated knife to slice the loaves on the diagonal into ½ inch slices. Arrange the slices directly on an oven racks.
Bake for 20 to 25 minutes, or until the cookies are crisp and dry.
Spray a baking sheet pan with Pam and then line baking sheet with parchment paper -- the paper will stick to the sprayed pan.
Spray the top surface of the parchment paper.
Using a standing electric mixer fitted with a whisk attachment, very lightly whip the egg yolks, water and vegetable oil.
Sift all dry ingredients together and slowly add to the egg/oil mixture, mix for 5 minutes.
Gradually add the egg whites and sugar.
Spread the batter evenly over the prepared baking sheet, starting with the batter on one side and working your way down the sheet pan toward you. Lightly tap the underside of the sheet pan in order to distribute the batter.
Bake for 15-17 minutes.
Remove from oven and cool.
Once cooled, sprinkle with ¾ cup sugar and then wrap in plastic and refrigerate.
I love to serve souffles for dessert. Not only are the flavors in this recipe especially intense — rum, coffee and cocoa — but the presentation is always greeted with smiles from my guests. I think souffles have the reputation of being very difficult to execute; this recipe makes it easy.