This recipe offers an amazing range of textures and temperatures—individual warm chocolate soufflés topped with fudgy ice-cold chocolate sorbet and thin, crisp chocolate cookie strands. The soufflés and the sorbet would also be delicious served solo.
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4 large eggs, separated
3 1/2 tablespoons sugar
1 1/2 teaspoons all-purpose flour
1 stick plus 2 tablespoons (5 ounces) unsalted butter
Preheat the oven to 375°. In a large bowl, whisk the egg yolks briefly. Gradually add 3 tablespoons of the sugar and the flour, whisking until light and fluffy.
In a small saucepan, melt the butter over low heat. Remove from the heat, add the chocolate and stir until completely melted. Let cool to room temperature. Stir the chocolate into the egg mixture.
Butter six 1/2-cup ramekins and coat them with sugar. In a large bowl, beat the egg whites with the lemon juice until soft peaks form. Add the remaining 1/2 tablespoon sugar and beat until firm and glossy. Using a rubber spatula, fold one-third of the egg whites into the chocolate mixture to lighten it. Fold in the remaining whites until just blended, with a few streaks of white remaining.
Carefully spoon the mixture into the ramekins, filling them three-quarters full. Set the ramekins in a baking dish and add enough hot water to the dish to reach halfway up the sides of the ramekins. Bake for about 10 minutes, or until the soufflés have risen nicely and are just slightly wobbly in the center.
Using oven mitts or large tongs, carefully remove the soufflés from the water bath and unmold each one onto a dessert plate. Top with a small scoop of the Chocolate Sorbet and garnish with a band of the Chocolate Spaghetti. Serve at once.
Pair with a Madeira, such as Leacock's 15 Year Old Bual or Blandy's 15 Year Old Malmsey.
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