FOR THE SOUFFLÉS
2 tbsp ground almonds
150g bar dark chocolate (Green & Black’s is my favourite)
4 tbsp strong black coffee or Tia Maria or Frangelico
2 tsp plain flour
100g/4oz caster sugar
4 eggs, separated
FOR THE SAUCE
100g/4oz dark chocolate (as above)
142ml carton double cream
2 tbsp strong black coffee, or Tia Maria or Frangelico
good vanilla ice-cream, to serve
Heat oven to 190C/fan 170C/gas 5. Generously butter six 200ml ramekin dishes and dust the base and sides with ground almonds.
Break the chocolate up into a large heatproof bowl and pour over the coffee or liqueur. Melt the chocolate in the microwave on Medium for 2-21⁄2 mins, or over a pan of simmering water. Stir to make a smooth glossy sauce then cool slightly.
Stir the flour, half the sugar and the egg yolks into the melted chocolate. Whisk the egg whites until they are stiff and stand in soft peaks, sprinkling in the remaining sugar, whisking as you go until the meringue is thick and glossy. Fold the meringue into the chocolate mixture in 4 batches, cutting through the mixture as you stir to save as much precious air as possible.
Divide the mixture between the ramekins. (At this stage the uncooked soufflés can be covered lightly with a sheet of foil and left on the worktop for up to an hour until you are ready to bake them.)
Bake the soufflés for 15-20 mins until they are puffed up and the crust feels firm. If the top feels a bit wobbly when gently pressed, put them back in the oven for a further 5 mins.
Meanwhile make the sauce. Break up the chocolate. Heat the cream to simmering point in a small pan, then remove from the heat and stir in the chocolate, stirring until the sauce is smooth and glossy. Stir in the coffee or liqueur.
To serve, each diner splits the top of their soufflé and adds a small scoop of ice cream, followed by a drizzle of sauce.
503 kcalories, protein 10g, carbohydrate 39g, fat 35g, saturated fat 17g, fibre 3g, added sugar 28g, salt 0.17g