Time:30 mins - 1 hourServes:8
This cake is more dessert than traditional bake. Its texture is a rich,decadent cross between a chocolate mousse,a chocolate cake and a chocolate fondant,making it the perfect ending to a celebratory meal. Do not be deterred by the name. While souffles are notoriously challenging to nail,the beauty of this cake is the rise and subsequent fall of its crisp,crackled,meringue-like top.
Technique of the month:Double boiling
Using a double boiler is a gentle and consistent way to melt chocolate so it will not overheat or burn. It may sound intimidating,but really it’s just a heatproof bowl set over a saucepan of simmering water. Make sure the water isn’t touching the bottom of the bowl,though,as this will be too hot! The steam of the water in the saucepan will gently melt the chocolate. This method is also used to make Swiss meringue (egg whites and sugar cooked then whipped to a billowy texture),marshmallows and nougat.