1 teaspoon melted butter
2 tablespoons of white sugar
2 ounces 70% dark chocolate, broken into pieces
1 tablespoon butter
1 tablespoon all-purpose flour
4 1/3 tablespoons cold milk
Pinch of sea salt
Pinch cayenne pepper
Pinch of cinnamon
2 large egg whites
Pinch of cream tartar
1 tablespoon of white sugar, divided
2/3 cup heavy cream
5 teaspoons of apricot brandy liqueur
2 teaspoons sugar
Pinch of sea salt
2 ounces of dark chocolate, finely chopped
- Preheat grill to 375°F(190°C). Line a rimmed baking sheet with aluminium foil.
- Brush the entire inside of both ramekins with butter. Add sugar and coat all sides. Pour out extra sugar.
- Place chocolate in a metal mixing bowl. Place over a saucepan of 3 cups of hot water and set on low heat on the side burner. Do not let the water boil or simmer. Heat until the chocolate melts.
- Melt 1 tablespoon of butter in a skillet over medium heat on the side burner. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from burner. Transfer mixture to bowl with melted chocolate. Add sea salt, cayenne pepper and cinnamon. Mix thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep the chocolate warm while you whip the egg whites.
- Place 2 egg whites in a mixing bowl, add cream of tartar. Whisk until mixture begins to thicken and drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 tablespoon of sugar and whisk in. Whisk in a bit more sugar after about 15 seconds, then whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
- Transfer half the egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites, gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
- Bake in the preheated grill until soufflés are puffed and have risen above the top of the rims, approximately 20 minutes.
- While soufflés are cooking, make the chocolate apricot brandy sauce. Pour cream into a saucepan and set on high heat on the side burner.
- Add liqueur, sugar and sea salt. Whisk in chocolate and bring to a boil, whisking constantly.
- Remove from the heat.
- Pour chocolate brandy sauce over tops of soufflé. Top with orange zest.