Devil's Decadence

This chocolate souffle is built for two and pulls no punches. Both semisweet and unsweetened chocolate get melted together, folded into beaten eggs and cinnamon-spiked whipped cream, then baked in a water bath until set but still trembling in the center.

The water bath is what gives this souffle its silky, custard-like texture instead of a dry, cakey crumb. The gentle, indirect heat cooks the eggs slowly and evenly. Check with a knife at 30 minutes. It should come out clean but the souffle should still have a slight wobble.

Then there’s the fudge mocha sauce. Sugar, cream, butter, more chocolate, corn syrup, and instant coffee crystals get melted together into a warm, pourable fudge with a coffee kick. Spooned over the powdered-sugar-dusted souffle with a dollop of cinnamon whipped cream, this is a serious dessert.

Pro Tips

• Beat the eggs for a full 4-5 minutes until thick and lemon-colored. This volume is the only leavening in the souffle.
• Fold the chocolate into the whipped cream gently, then fold that into the eggs. Rough stirring deflates everything.
• Attach foil collars to the souffle dishes so the mixture can rise above the rim without spilling over.
• Serve at room temperature, not hot. These aren’t traditional risen souffles; they’re meant to cool and set.

Variations

• Add a tablespoon of espresso powder to the souffle batter for a mocha souffle that echoes the sauce.
• Replace cinnamon in the whipped cream with a splash of Grand Marnier for an orange-chocolate pairing.
• Skip the sauce and serve with fresh raspberries for a lighter accompaniment.