By Emily 
This is one of the great chocolate flavors not to be missed. This is a flourless soup, incredible light, chocolate flavor and simply divine.
Ingredient
2 tablespoons (30ml) milk
1 tablespoon (15g) cream
5 tablespoons (75g) sugar
2 oz (60g) 55-70% dark chocolate
2 egg yolks
3 egg whites
1/4 teaspoon (2g) salt
1/4 cup (30g) unsweetened cocoa powder, good quality
3 tablespoons (45ml) water
Powdered sugar for dusting
Butter and granulated sugar to coat ramekins
Toppings (optional)
Whipping cream 7 oz (200ml)
1 tablespoon (7g) powdered sugar
1. Preheat oven to 375° (190C). Butter inside your soufflé mold (I used 3 1/2 Inch- 9 cm Ramekins). Cover the mold with granulated sugar, then pour the excess out.
2. Put the milk and cream in a small saucepan and stir over medium heat until boiling. Remove from heat, add chocolate. Let stand for 1 minute then stir until well combined and all chocolate has melted.
3. Add cocoa powder and water and beat until very hot on bain marie (double boiler).
4. Remove from heat and set aside to cool for a few minutes.
5. Beat egg whites with salt until foamy. Gradually add sugar and beat until stiff peaks form.
6. Add the egg yolks to the chocolate mixture and beat well.
7. Using a rubber spatula, lightly mix 1/3 of the egg whites into the chocolate mixture. Then fold the chocolate mixture in half over the remaining whites. Scoop the dough into the prepared mold.
8. Bake until soup hovers about an inch and a half above plate, about 13-15 minutes.
9. Whip cream with powdered sugar if using to serve.
10. Remove from oven and top with powdered sugar and add a tablespoon of whipped cream. Serve immediately as the soup will begin to deflate after 2 minutes.
HAN 
THHT