To make the meringue topping
Wheat flour for dusting
3 large egg whites
1/2 teaspoon salt
3/4 cup unsalted butter (135g)
1 tablespoon vanilla extract
1/4 cup cornstarch (25g)
1/2 cup chopped nuts (80g)
To make the filling
1 cup dark chocolate, broken into pieces (180g)
2 tablespoons strong brewed coffee
2/3 cup unsalted butter (130g)
1 large egg yolk
1 tablespoon brandy
1/3 cup confectioner's sugar (50g - for dusting)
To make the meringue topping
Wheat flour for dusting
3 large egg whites
1/2 teaspoon salt
3/4 cup unsalted butter (135g)
1 tablespoon vanilla extract
1/4 cup cornstarch (25g)
1/2 cup chopped nuts (80g)
To make the filling
1 cup dark chocolate, broken into pieces (180g)
2 tablespoons strong brewed coffee
2/3 cup unsalted butter (130g)
1 large egg yolk
1 tablespoon brandy
1/3 cup confectioner's sugar (50g - for dusting)
Preheat the oven to 350°F (180°C)
Butter and flour two 9-inch springform pans. Reserve
Make the meringue topping: In a stand mixer, beat the egg whites until they form soft peaks with salt
Add the confectioner's sugar in three parts, beating well after each addition
Beat until stiff peaks form
Add the vanilla extract and continue beating until smooth
In a separate bowl, combine the remaining confectioner's sugar, cornstarch, and chopped nuts
Add to the meringue mixture and fold gently to combine
Divide the mixture evenly between the two prepared pans
Bake for 35 minutes or until the tops are dry
Remove from oven and let cool
Make the filling: In a double boiler, melt the chocolate over simmering water
Add the coffee and stir until smooth
In a separate bowl, beat the butter until creamy and light
Add the melted chocolate mixture, egg yolk, and brandy
Beat until well combined
Place one of the cooled soufflé tops on a serving plate and spread with the filling
Cover with the remaining meringue topping, dust with confectioner's sugar, and refrigerate for 1 hour
Serve chilled
274 calories per slice
