Chocolate-Armagnac Soufflé Cakes, a recipe from Michel Guérard on The Worldwide Gourmet

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Chocolate-Armagnac Soufflé Cakes Recipe

Recipe

Michel Guérard

Grand Chef Relais & Châteaux
Les Prés d'Eugénie - France

Total time: 15 to 30 minutes

Preheat the oven to 200° C (400° F)
Preparation time: 10 minutes
Baking time: 10 minutes

Difficulty: Easy

Ingredients

- 90 g (3 oz.) good-quality eating Chocolate

- 90 g (3 oz.) butter

- 90 g (3 oz.) granulated sugar

- 3 egg yolks

- 3 egg whites

- 60 ml (2 oz.) armagnac

Method

Melt the butter and chocolate together in a bowl set over simmering water.
Whisk the egg yolks and sugar together until light and pale.
Combine the chocolate and egg yolk mixtures.
Beat the egg whites to soft peaks and fold them into the chocolate-yolk mixture.
Three-quarters fill 6 small buttered, sugared ramekins with the mixture.
Bake in a 200°C (400°F) for 6 minutes.
Serve immediately, and in front of your guests, make a small slit in the middle of each soufflé and pour in a spoonful of Armagnac.

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Collaboration: Bureau National Interprofessionnel de l'Armagnac

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