Author Notes: This is a take on my baby chocolate soufflé – though it is a little richer – a little more chocolatey and I’ve added chile. It is a combination of the thick spicy hot chocolate found in Spain, a soufflé and a chocolate molten cake all in one or three little tiny bites... —coffeefoodwrite
cup raw sugar
ounces semisweet chocolate (I used Sharffen Berger 62%)
large egg yolks (room temp.)
large egg whites
teaspoon cayenne pepper
- Preheat oven to 325 degrees. Generously butter 10 - 2"x2.2(h)" espresso cups.
- Melt chocolate with the chile and cinnamon in a double broiler (or bowl set over simmering pan of water), stirring occasionally. Remove bowl from heat and stir in yolks. Mixture will become very stiff.
- Beat whites with a pinch of salt (I like a copper bowl) on medium speed until hold soft peaks and then add sugar a little at a time. Beat until hold stiff peaks. Stir a little over one cup whites into stiff chocolate mixture to lighten it up a bit and then fold chocolate mixture into whites, folding completely, gently and thoroughly.
- Spoon into espresso cups (run your pinky around the outside edge so it will rise evenly) and bake for ten minutes until rising over edge, then turn heat up to 375 degrees and bake an additional 2-4 minutes until high and puffy and slightly spilling over the edge...
- This recipe was entered in the contest for Your Best Chocolate Cake