“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.”
30hrs 30mins

Ingredients Nutrition


  1. Heat oven to 170 degrees Celsius Generously butter six 200 ml ramekin dishes and dust the base and sides with ground almonds.
  2. 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.
  3. Stir in flour, half the sugar and the egg yolks into the melted chocolate.
  4. 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.
  5. In another bowl, fold egg white mixture into chocolate mixture.
  6. Divide mixture between 6 ramekins. Bake 15-20 minutes until they are puffed up and the crust feels firm.
  7. 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.
  8. Serve souffles in their ramekins, on small plates, with a scoop of ice cream and a drizzle of chocolate sauce.

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