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Ingredients
- 30g (1 oz) unsalted butter, melted
- 2 tablespoons + 120g (4 oz) granulated sugar
- 150g (5 oz) unsweetened chocolate, chipped, chopped or chunked
- 5 eggs, separated into 5 whites and 3 yolks
- Icing (confectioner's) sugar (optional, for dusting)
Coat all sides of an oven-proof dish measuring approx. 10 x 19cms (7½ x 4") with the melted butter, and put it in the fridge for a few minutes.
Take the dish out of the fridge and sprinkle with the 2 tablespoons of sugar, coating evenly. (If you miss this fridge step, you will end with a sweetened buttery sludge which will congeal only on the bottom of your dish, and it's important to coat all sides!)
Melt the chocolate. I cheat and melt mine in the microwave for a couple of minutes. The traditionalists amongst you can melt your chocolate using the bain marie method.
Add 60g (2 oz) of the sugar to the chocolate, blend, then whisk in the 3 egg yolks.
In a separate mixing bowl, whisk the egg whites until they form stiff moist peaks. If you have a hand-held electric mixer, use a medium-high setting. If, like me, you do not have such a wonderful gadget, you will have to lovingly beat your egg whites for a good five minutes or more. (But hey! it's good exercise for your arms!
Then pour the remaining 60g (2 oz) sugar into the egg whites and continue to beat until the peaks are stiff and glossy. Like fresh mayonnaise!
Using a rubber spatula, blend the egg whites into the melted chocolate, one egg white dollop at a time, until no streaks remain. Be gentle! And don't over-mix.
Pout the mixture into your lovely sugary-butter-coated soufflé dish and bake for 20-25 minutes.
Resist the temptation of opening the oven door to peek, as the change in temperature will cause your soufflé to collapse.
Dust with the optional icing (confectioner's) sugar, and serve immediately. Better than flourless chocolate cake!
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