- For the soufflé:
- 40 g butter, plus extra for greasing
- 2 T cocoa, plus extra for dusting
- 3 T flour
- 1 1/3 cups milk
- 70 g caster sugar
- 120 g dark chocolate
- 4 free-range eggs, separated
- 2 t vanilla extract
- For the coffee sauce:
- 1/2 cup cream
- 2 T instant espresso powder
- 100 g caster sugar
- 40 g butter
Preheat the oven to 180°C.
Grease 6 x 200 ml ramekins and dust with cocoa. Place the butter in a saucepan and melt over a gentle heat, then whisk in the flour and cocoa. Add the milk and sugar and whisk until incorporated.
Remove from the heat and add the chocolate. Whisk until smooth, then add the egg yolks and vanilla and whisk vigorously.
Place the egg whites in a bowl and whisk until firm peaks form. Fold some of the egg whites into the chocolate mixture to loosen it, then fold the chocolate mixture into the remaining egg whites.
Spoon the mixture into the ramekins and place in a large roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the ramekins. Bake for 20 minutes, or until risen. Remove from the oven and cool for 1 hour.
To make the sauce, beat the cream and coffee and set aside. Heat the sugar in a saucepan over a medium heat, stirring, until it starts to melt. Add the butter, whisking until creamy. Remove from the heat, pour in the cream mixture and stir until smooth.
Run a knife around the edges of the ramekins to loosen the soufflés, then place them into a deep baking tray or individual heatproof dishes. Pour over the sauce and bake for 10 minutes or until sticky.
Cook's note: Soufflés have a reputation for being diffcult to make but don’t let that put you off – this recipe is stress-free and guaranteed to impress.