Henriques & Henriques Full Rich Madeira

Grower: Henriques & Henriques
Grape Variety: Tinta Negra Mole / Malmsey
Style: Rich and Intense
Country: Portugal
Appellation: Madeira
Vintage: 3 Year Old
Closure: CORK
Alcohol: 19% ABV
Bottle Size: 75cl

Honey Chocolate Soufflé with Hot Chocolate Sauce

Cooking Time: 00 hrs 35 mins (approx.)
Number of Servings: 1-2

INGREDIENTS

For the soufflé //

butter, for greasing
2 free-range egg yolks
2 tbsp caster sugar, plus extra for sprinkling
1 tbsp honey
½ lemon, juice only
50g/2oz dark chocolate, melted and left to cool slightly
3 free-range egg whites

For the hot chocolate sauce //

50g/2oz dark chocolate
50ml/2fl oz double cream
icing sugar, to dust

1. Preheat the oven to 220C/425F/Gas 7 and place a baking sheet into the oven.
2. Butter a small ovenproof dish and dust with caster sugar.
3. Place the egg yolks, sugar, honey and lemon juice into a large bowl and whisk together until pale and frothy.
4. Fold in the melted chocolate.
5. Place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed.
6. Carefully fold the whisked egg whites into the chocolate mixture, then spoon into the prepared dish until the dish is three quarters full.
7. Place the dish onto the preheated baking sheet, transfer to the oven and bake for 8-10 minutes, or until well risen.
8. Meanwhile, for the hot chocolate sauce, place the chocolate and cream into a heatproof bowl set over a pan of barely simmering water and heat, stirring frequently, until melted and combined to make a smooth sauce.
9. To serve, dust the soufflé with icing sugar and pour over the hot chocolate sauce.