Recipe

Can't Fail Chocolate Souffles Recipe

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Ingredients

Directions

Step #1 Heat oven to 170 degrees Celsius Generously butter six 200 ml ramekin dishes & dust the base & sides with ground almonds.
Step #2 Break 150g of the dark chocolate into a large heatproof bowl & pour over 4Tbsp of the coffee.
Step #3 Melt the cocolate in the microwave on medium for 2-2 1/2 mins, or over a pan of simmering water.
Step #4 Stir to make a smooth glossy sauce then cool slightly.
Step #5 Stir in flour, half the sugar & the egg yolks into the melted chocolate.
Step #6 Whisk the egg whites in separate bowl until they form soft peaks.
Step #7 (you should be able to hold the bowl over your head without the egg falling out - go on, be brave!) Sprinkle top in remaining sugar until meringue is thick & glossy.
Step #8 In another bowl, fold egg white mixture into chocolate mixture.
Step #9 Divide mixture between 6 ramekins.
Step #10 Bake 15-20 mins until they are puffed up & the crust feels firm.
Step #11 While the souffles cook, make a chocolate sauce by breaking up remaining 100g chocolate.
Step #12 Heat cream to simmering point in a small saucepan, remove this from heat, & stir in the broken up chocolate.
Step #13 Stir until sauce is smooth & glossy.
Step #14 Stir in coffee.
Step #15 Serve souffles in their ramekins, on small plates, with a scoop of ice cream & a drizzle of chocolate sauce.
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