The richest possible chocolate soufflé, using no flour.
125 g/4 oz dark chocolate, chopped.
125 ml/½ cup strong black coffee
3 egg yolks
½ teaspoon vanilla extract
5 egg whites
30 g/2 tablespoons caster sugar
Confectioners’ sugar (for sprinkling)
Chantilly cream made with 4 fl oz/125 ml heavy cream.
4 cup/1 litre soufflé dish
1. In a heavy pan over a low heat melt chocolate in the coffee, stirring constantly. Cook until the mixture is thick but still falls easily from the spoon, 2-3 minutes. Take from heat and beat in the egg yolks: Note: the heat will cook and thicken with them. Stir in the vanilla.
2. Half an hour before serving heat oven to 425°F/220°C. Generously butter the soufflé dish. Stiffly whip the egg whites, add the sugar, and continue beating until glossy to make a meringue, about 1 minute.
3. Heat the chocolate mixture until hot to the touch. Take from heat and stir in about a quarter of the meringue until well mixed. Add this mixture back to the remaining meringue and fold together as lightly as possible.
4. Transfer the mixture to the soufflé dish, smooth the top and bake until puffed and a crust has formed on top, 12-15 minutes. Sprinkle with powdered sugar and serve at once, with chilled Chantilly cream separately.
CHOCOLATE APPLE SOUFFLÉ
Peel, core and thinly slice 2 dessert apples. Fry in ½ oz/15 g butter until very soft. Mash to a purée and stir into chocolate mixture with vanilla.
CHOCOLATE HAZELNUT SOUFFLÉ
Finely chop 2 oz/60 g toasted peeled hazelnuts. Stir into chocolate mixture with vanilla and a tablespoonful of Cognac.