January 15, 2004
Chocolate Heaven

Chocolate Heaven

This is a chocolate souffle that you serve either just warm or from the fridge. In any case the charm of it is that it has puffed up and sunk into a gooey gorgeous mass? it's chocolate, need I say more?

If I was in Europe I would use chocolate with at least 75% cocoa solids. This is Taipei and I used the darkest chocolate available (which was 53%) for the dish . You really do need a food mixer or a hand-held electric whisk to make this effortlessly. Before you start you need to line a 20cm round loose bottomed cake tin with non-stick silicone paper.