Classic Hot Chocolate Souffle W Chocolate Cream Sauce

This is from one of my favourite food writers, lauraine jacobs (she's a kiwi). new zealand food was traditionally based on british food, however as us kiwis travel more and more we want to borrow from other culinary cultures. this is my favourite souffle ever (but shame about the number of bowls & dishes!)!

Steps

Chocolate souffle.

Preheat the oven to 200c.

Brush the souffle dishes with butter and dust with sugar.

Beat the egg yolks , sugar and salt together until the mixture is thick , pale and makes a ribbon when drizzled around the bowl.

Melt the chocolate over a double boiler with the cream , coffee and cognac.

Blend this mixture into the creamed yolks and sugar.

Whip the egg whites in another bowl until they hold soft peaks then fold into the chocolate / egg yolk mixture gently and carefully so as not to lose any volume.

Divide the mixture among 6 souffle dishes & bake for about 12-14 minutes.

Serve the souffle immediately with the chocolate sauce on the side.

Rich chocolate cream sauce.

Melt the chocolate and butter in the cream over a double boiler and stir until smooth and creamy.

Ingredients

egg yolks, caster sugar, salt, bittersweet chocolate, cream, instant coffee powder, cognac, egg whites, unsalted butter