Classic Hot Chocolate Souffle W/ Chocolate Cream Sauce
Ready In: 35 mins
Serves: 4
Ingredients
- 4 egg yolks
- 90 g caster sugar
- 1 pinch salt
- 150 g dark bittersweet chocolate
- 2 tablespoons cream
- 1 teaspoon instant coffee powder
- 2 tablespoons cognac
- 5 egg whites
- 150 g bittersweet chocolate, for sauce
- 50 g unsalted butter
- 150 ml cream
Directions
- Chocolate Souffle.
- Preheat the oven to 200°C
- Brush the souffle dishes with butter and dust with sugar.
- Beat the egg yolks, sugar and salt together until the mixture is thick, pale and makes a ribbon when drizzled around the bowl.
- Melt the chocolate over a double boiler (or in a stainless steel bowl set over a saucepan of boiling water) with the cream, coffee and cognac.
- Blend this mixture into the creamed yolks and sugar.
- Whip the egg whites in another bowl until they hold soft peaks then fold into the chocolate/egg yolk mixture gently and carefully so as not to lose any volume.
- Divide the mixture among 6 souffle dishes & bake for about 12-14 minutes.
- Serve the souffle immediately with the chocolate sauce on the side.
- Rich Chocolate Cream Sauce.
- Melt the chocolate and butter in the cream over a double boiler and stir until smooth and creamy.
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