AT A GLANCE
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.
|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.|