-
1
Preheat oven to 375u00b0F.
-
2
In a medium-sized bowl, combine cocoa and cornstarch thoroughly.
-
3
Add a little of the cream and whisk to make a smooth paste.
-
4
Whisk in remaining cream and the liqueur.
-
5
I have made this with Kahlua, Grand Marnier, Chambord and brandy-- they're all good.
-
6
If you use the evaporated milk instead of cream, expect the mixture to be pretty soupy.
-
7
In a large bowl, beat egg whites until almost stiff.
-
8
Slowly beat in sugar and beat until stiff and glossy.
-
9
Now gently whisk a quarter of the egg whites into the cocoa mixture.
-
10
Gently fold in another quarter.
-
11
Now add all this mixture into the remainder of the egg whites and gently fold until well blended.
-
12
Spoon the souffle batter into 6-to-8 1/2-cup sized custard cups.
-
13
The volume you get will depend on how well you beat the egg whites and if you folded them into the cocoa mixture without deflating them too much.
-
14
Don't worry, even if you only get 6 they will be wonderful.
-
15
Set custard cups into a deep baking pan and carry this to the oven.
-
16
Open oven, pull out rack, and set down pan.
-
17
Now pour very hot tap water in the baking pan to come up about one-inch around the outside of the custard cups.
-
18
(I do it this way so I don't have to carry the pan with the souffles and water to the oven-- it's heavy and you risk sloshing water into your souffles.) Slide in oven rack, close oven door and bake for 25 minutes.
-
19
The centres will be a little runny, as they should be.
-
20
Serve immediately.
