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.
- 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 plain flour (1/3 cup)
- 1 tbsp Dutch-process cocoa, sieved, plus extra for dusting
- 80 gm caster sugar
- 1Bring 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).
- 2Preheat 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.
- 3Meanwhile, warm reserved chocolate mixture over low heat, stir in remaining cream and keep warm.
- 4Whisk 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).
- 5Dust soufflés with extra cocoa and serve immediately with warm chocolate sauce and extra cream.
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