Chocolate soufflé disaster

I meant to say bombastic outrageous success. 

Simply put, this is the most delicious dessert I have ever made. If there is a chocolate-lover in your life then this is the ultimate chocolate dessert to have in your repertoire, one that can be pulled off easily and even more carelessly than this, as you will see.

Once a man said to me, "If it's not chocolate then it doesn't even count." That would be the type person who would flip out for this.  

  

This is the point where the success of this dessert becomes clear. 

Chocolate foam ↑ chocolate sauce ↓. 

Above is a very light meringue foam, lighter than a usual soufflé egg foam, doubly lighter than that because it does not carry a sauce, and does not lift any cheese, there is nothing heavy in there except the egg yolk, and the sugar included tends to bake as a sponge close to spun cotton candy, the sugared bubbles make it nearly that light. It is not weighted down with so much cocoa, as small amount of cocoa powder as possible, that is the trick, only 1/4 teaspoon, as dust, or maybe up to 1/2 level teaspoon, but not more than that, only enough to alter the color of the meringue and alter its flavor by a trace. Still, the chocolate comes through because it is like powdering bubbles with chocolate dust. There is more vanilla extract and more sugar than cocoa powder.

Below is the more intense chocolate flavor of the ganache sauce. It coats the meringue cloud and fortifies it with more intense chocolate, this time tinted with almond liqueur. 

Blam. There you go, exploded right out of its little bowl. I actually prepared two bowls, but filled this one to the top instead. Ha. Should have used the other one, but I don't care. It is delicious. It is interesting to eat. And the added texture is fantastic. And it shows that a bowl is not necessary, this whole thing can be baked right on the plate. That would be excellent, just a pile of baked cocoa-flavored egg-foam. That's all.