Chocca Mocha Souffles
Ingredients
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Butter for greasing
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Ground Almonds
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150g Waitrose Continental Plain Chocolate
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4 tbsp strong black coffee
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3 large straw bedded eggs
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100g caster sugar
Method
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Butter 4 large ramekin dishes and dust insides with ground almonds. Break up 150g from a Waitrose bar of Continental Plain Chocolate and put in a bowl with 4 tbsp strong black coffee. Melt over a pan of hot water, or in the microwave on medium power for 1-11/2 minutes, stirring gently to melt the chocolate, then cool slightly. Separate 3 large straw bedded eggs. Stir the yolks into the chocolate with 50g caster sugar.
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Whisk the whites until stiff, then whisk in another 50g caster sugar, a tablespoonful at a time. Fold into the chocolate and divide between the ramekins. Bake in a preheated oven at 190°C, gas mark 5, for 12-15 minutes, until risen. Don't worry if they are cracked or uneven _ this is normal.
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Serve immediately with single cream.
Comments
Glossary
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Almond
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Bake
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Butter
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Chocolate
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Coffee
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Cream
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Dust
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Egg
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Fold in
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Melt
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Preheat
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Ramekin
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Separate
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Stir
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Sugar
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Whisk
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This recipe was first published in February 2001.
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