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    Chocca Mocha Souffles

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    Chocca Mocha Souffles

    Serves: 4


    • Butter for greasing
    • Ground Almonds
    • 150g Waitrose Continental Plain Chocolate
    • 4 tbsp strong black coffee
    • 3 large straw bedded eggs
    • 100g caster sugar


    1. 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.
    2. 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.
    3. Serve immediately with single cream.

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