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Adapted From “Nadia G’s Bitchin Kitchen”
Preheat oven to 425°F. Prepare a soufflé dish by buttering the sides and bottom. Place chocolate and Fustini’s Espresso Balsamic Vinegar in the top of a double boiler and set over simmering water to melt. Once melted, stir until smooth. Bring the flour and milk to a boil over medium heat in a saucepan while whisking constantly and boil for 2 minutes. Add the Fustini’s Tunisian Harissa Olive Oil and the salt and remove from the heat. Whisk in the Fustini’s Cara Cara Vanilla Balsamic Vinegar and the egg yolks one at a time.
Whisk the egg whites in a separate clean and dry bowl until soft peaks form. Gradually add the granulated sugar to the egg whites while whisking to stiff peaks. Fold the chocolate and egg whites together and pour into the prepared soufflé dish. Place in the hot oven and immediately turn oven down to 375°F. Bake for 50 to 60 minutes. Remove from oven and sprinkle powdered sugar over and serve immediately.
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