Ingredients for 6 people:
- 150 g sugar.
- 4 tablespoons of water.
- 6 egg yolks.
- 150 g soft nougat from Jijona.
- 2 tablespoons Malaga wine.
- 20 cl of liquid cream.
- 3 egg whites,
- 75 g Alicante hard nougat.
For the sauce:
- 200 g dark chocolate.
- 2 tablespoons of extra virgin olive oil.
- 1/2 tablespoon water.
Preparation:
- Roughly crush the Alicante nougat.
- Butter a 5O cl soufflé mould.
- Attach untrimmed paper to the edge of the mould, leaving it 5 cm wide. Put in the freezer.
- Make a light syrup with the water and sugar.
- Beat the yolks with the warm syrup in a mixer.
- Dissolve the Turron de Jijona in the two tablespoons of wine. Whip the cream. Beat the egg whites until stiff.
- Mix all the preparations carefully and in the same order.
- Sprinkle the soufflé dish with some of the Alicante nougat. Pour in the prepared cream.
- Leave in the freezer for a few hours (prepare the day before for best results).
- After removing the preparation from the freezer, remove the paper, sprinkle with the remaining Alicante nougat and serve with the hot chocolate sauce.
For the sauce:
- Place the chocolate and water in a double boiler and melt
- Whisk in the oil.
