Chocolate soufflé with a hint of chilli, chocolate soil and chocolate sea-water ice cream

Soufflé

1. Separate the whites from the yolks.
2. Heat the water, pour it over the chocolate and mix. Add the yolks and mix into a cream.
3. Whisk the whites with the sugar and add them to the previous mixture in 2 additions: mix the first one in thoroughly and fold in the second gently.
4. Add chilli powder to taste (my own addition; it isn’t in Jordi Roca’s recipe)
5. Prepare ramekins by brushing the sides with a little oil. Fill them.
6. Bake at 180° for 5-7 min. (My oven needed a little longer)

Water-based ice cream

1. Whip the cream with the sugar.
2. Melt the chocolate with the water.
3. Put it in the freezer and stir every 20-30 min so it doesn’t crystallise.

Chocolate soil

1. Mix everything well and bake at 180° for about 25-30 min.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 230 g	100 g	% IR*	Share
Energy	660 kcal	287 kcal	33 %
Fat	38 g	17 g	54 %
of which saturates	23 g	10 g	115 %
Carbohydrate	66 g	29 g	25 %
of which sugars	52 g	23 g	58 %
Fibre	7.3 g	3.2 g	—
Protein	11 g	4.8 g	22 %
Salt	1.2 g	0.5 g	19 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving

Photos