It was my birthday and I requested this
from dear Mama Chan, and she obliged!
2 Tbs caster sugar
125 g plain dark chocolate
2 Tbs brandy or coffee
4 eggs, separated, plus 2 extra egg whites
icing sugar to serve
Preheat oven to 200 C. Butter a 1 litre
soufflé dish and dust out with 1 Tbs caster sugar. Break chocolate into pieces
and put into a double boiler or a bowl set over a saucepan of simmering water
with the brandy or coffee.Set over medium heat and stir until smooth.
Take care not to overheat the chocolate or it will lose its gloss and become
thick and too difficult to combine with other ingredients. Remove from heat and
beat in egg yolks with remaining caster sugar. In a bowl whisk egg whites until
stiff but not dry. Fold 1 Tbs into chocolate mixture, then scrape into egg
whites and quickly fold together using a metal spoon.
Pour into prepared soufflé dish, place on a
baking sheet and bake for 20-21 mins, until risen and just set. Serve
immediately, dusted with icing sugar.
We also had cream and berry sauce. The soufflé
was light and moussey and delicious!
From The
Book of Desserts by Sally Taylor