A dark chocolate souffle with a wonderfully fruity guava jam centre.
200g dark chocolate (our preference is Santo Domingo 70% Dark
150g butter, cut into cubes plus extra for the ramekins
6 free-range medium eggs
125g plain flour
60g guava jam
Heat the oven to 180C/fan 160C/gas 4. Butter 6 medium ramekins.
Melt the chocolate with the butter in a bowl over simmering water or in a microwave. Add the cinnamon. Beat the eggs with the sugar until they are very light and fluffy and then fold in the flour. Fold in the chocolate mixture.
Divide between the ramekins (put in the fridge at this point if you’re making ahead): Pour half of this mixture into the buttered ramekins. Add a dollop of guava jam into the centre of each. Finally, fill the ramekins with the rest of the mixture.
Bake for 8-12 minutes, the soufflés should rise and form a firm crust but you want then still to be slightly runny in the middle.
Serve with clotted cream or Madagascan Vanilla Icecream.
Why I love this recipe so much (and I think you will too!):
Guava has a more exotic, intense, fruity flavour to quince, and is a wonderful match for the red wine and berry flavours of the Santo Domingo 70% Dark Chocolate from the Dominican Republic’s Cibao Valley. It reminds me of wonderful holidays in Brazil and Goa enjoying exotic fruits and relaxing by crystal clear water on a beach; and hope that it will also remind you of holidays you have enjoyed experiencing new flavours and relaxing by the beach.