Grazia’s recipe can be found on her blog:
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.
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.
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.
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.)