Classic Hot Chocolate Souffle W/ Chocolate Cream Sauce

• 4 egg yolks
• 90 g caster sugar
• 1 pinch salt
• 150 g dark bittersweet chocolate
• 2 tablespoons cream
• 1 teaspoon instant coffee powder
• 2 tablespoons cognac
• 5 egg whites
• 150 g bittersweet chocolate, for sauce
• 50 g unsalted butter
• 150 ml cream

1. Chocolate Souffle.
2. Preheat the oven to 200C
3. Brush the souffle dishes with butter and dust with sugar.
4. Beat the egg yolks, sugar and salt together until the mixture is thick, pale and makes a ribbon when drizzled around the bowl.
5. Melt the chocolate over a double boiler (or in a stainless steel bowl set over a saucepan of boiling water) with the cream, coffee and cognac.
6. Blend this mixture into the creamed yolks and sugar.
7. 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.
8. Divide the mixture among 6 souffle dishes & bake for about 12-14 minutes.
9. Serve the souffle immediately with the chocolate sauce on the side.
10. Rich Chocolate Cream Sauce.
11. Melt the chocolate and butter in the cream over a double boiler and stir until smooth and creamy.

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

Taken from www.food.com/recipe/classic-hot-chocolate-souffle-w-chocolate-cream-sauce-233403 (may not work)