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Chocolate whiskey soufflé


Can you think of a finer way to finish a meal than with this soufflé? We can't. With a texture leaning towards a pudding, it's totally irresistible. Use whatever liqueur or spirit takes your fancy - we've gone with whiskey, but muscat or Grand Marnier would both add distinctively boozy notes.

You'll need

150 ml thickened cream, plus extra to serve 40 ml whiskey 400 gm dark chocolate (55% cocoa solids), finely chopped 80 gm butter, coarsely chopped 4 eggs, separated 50 gm (1/3 cup) plain flour 1 tbsp Dutch-process cocoa, sieved, plus extra for dusting 80 gm caster sugar

Method

  • 01
  • Bring 100ml cream and whiskey to the simmer in a small saucepan over medium-high heat, then add half the chocolate, remove from heat and stand for 5 minutes. Stir until smooth, transfer half to a small bowl and refrigerate until firm (1-2 hours), then roll into 4 even balls. Set remaining chocolate mixture aside at room temperature (this is the base of the warm chocolate sauce served with the soufflés).
  • 02
  • Preheat oven to 180C. Melt butter and remaining chocolate in a heatproof bowl over simmering water, stirring occasionally, until smooth and combined. Remove from heat, add yolks, flour, cocoa and 50gm sugar and stir until smooth.
  • 03
  • Meanwhile, warm reserved chocolate mixture over low heat, stir in remaining cream and keep warm.
  • 04
  • Whisk eggwhites and a pinch of salt in an electric mixer to soft peaks, gradually add remaining sugar and whisk to firm peaks. Fold into yolk mixture, then half-fill 4 buttered and sugared 300ml ovenproof ramekins. Place a chocolate ball in the centre of each, top up with remaining soufflé mixture and place on an oven tray. Bake until puffed and well risen (15-20 minutes).
  • 05
  • Dust soufflés with extra cocoa and serve immediately with warm chocolate sauce and extra cream.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2013

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