Amber’s Drunken Chocolate Coffee Souffle

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Drunken Chocolate Coffee Souffle.
150 grams of good quality dark chocolate (it’s all about the chocolate here….)
4 heaping teaspoons of brown sugar (how sweet do you like it?)
3 egg yolks
5 egg whites
1-2 glugs of brandy
Pinch of cream of tartar
Pinch of salt
Half a cup of strong coffee

Preheat oven to 190 C/375 F. Melt chocolate in double broiler with coffee. Temper egg yolks into with chocolate coffee mixture by add a bit of the chocolate to the yolks at a time while whisking. Keep doing this until all the chocolate is in. Add a glug/s of brandy.
Set mixture aside.

Beat egg whites. After about a minute, add a pinch of cream of tartar and pinch of salt. After peaks have formed, add three spoons of sugar- slowly, so it doesn’t deflate. Once hard peaks are formed, stop.

Add a heaping spoon of egg whites to chocolate mixtures and combine, but do not whip. Continue folding in egg whites. Transfer to buttered, sugared soufflé dishes or dish.
This mixture was enough for four dishes but I have no idea what size they are.

Souffles should bake for around 10 minutes- but no longer. While baking whip up some whipped cream and flavor with vanilla, almond extract, more brandy, amaretto or other liquor of your liking.
Don’t forget to sweeten to your liking as well. Adapted from

Tina’s Ricotta-honey-orange sformatini

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1-1/2 cups ricotta
1 large egg
the juice of about 3 or 4 clementines (I just cut them in half and squeezed with my hands)
1 generous spoonful of honey
1-1/2 teaspoons of sugar

Mix the ricotta, egg, juice, honey and sugar together and put into 4 (in my case) ramekins, and bake for 25 minutes at 200C.

Remove from the oven and let “set” for about 20 minutes before inverting and removing from ramekins.

Serve topped with some more honey. 🙂

(Note: I purposely didn’t add much sugar – you might increase the amount of sugar or honey if you want this to be richer.)