Can't Fail Chocolate Souffles
- 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.
ground almonds, chocolate, black coffee, flour, caster sugar, eggs, cream
Taken from www.food.com/recipe/cant-fail-chocolate-souffles-208197 (may not work)