Can't Fail Chocolate Souffles

Total Time: 30 hrs 30 mins Preparation Time: 30 mins Cook Time: 30 hrs

Ingredients

• Servings: 6
• 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)

Recipe

• 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 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.