Prep 30 mins
Cook 30 hrs
This is from Delicious magazine. You can substitute the black coffee with Tia Maria or Frangelico, for a special treat. Very, very yummy dinner-party dessert! Serve with a good quality natural vanilla ice cream.
- 2 tablespoons ground almonds
- 250 g dark chocolate
- 6 tablespoons strong black coffee
- 2 teaspoons plain flour
- 100 g caster sugar (superfine)
- 4 eggs, separated
- 142 ml double cream (thick)
- Heat oven to 170 degrees Celsius Generously butter six 200 ml ramekin dishes and dust the base and sides with ground almonds.
- Break 150g of the dark chocolate into a large heatproof bowl and pour over 4Tbsp of the coffee. Melt the cocolate in the microwave on medium for 2-2 1/2 minutes, or over a pan of simmering water. Stir to make a smooth glossy sauce then cool slightly.
- Stir in flour, half the sugar and the egg yolks into the melted chocolate.
- Whisk the egg whites in separate bowl until they form soft peaks. (you should be able to hold the bowl over your head without the egg falling out - go on, be brave!) Sprinkle in remaining sugar until meringue is thick and glossy.
- In another bowl, fold egg white mixture into chocolate mixture.
- Divide mixture between 6 ramekins. Bake 15-20 minutes until they are puffed up and the crust feels firm.
- While the souffles cook, make a chocolate sauce by breaking up remaining 100g chocolate. Heat cream to simmering point in a small saucepan, remove from heat, and stir in broken up chocolate. Stir until sauce is smooth and glossy. Stir in coffee.
- Serve souffles in their ramekins, on small plates, with a scoop of ice cream and a drizzle of chocolate sauce.