Mocha souffles with chocolate sauce

Enliven these lightly baked french specialty cakes with rich coffee and luscious chocolate to leave your dinner guests totally satisfied after dessert.
Mocha Souffles with Chocolate SauceAustralian Women's Weekly


Chocolate sauce


1.Preheat the oven to moderately hot (200°C/180°C fan-forced). Brush the inside of six 1/2-cup (125ml capacity) or four 3/4-cup (180ml capacity) ovenproof dishes with soft butter. Place sugar in one dish, turn dish to coat base and side. Tip the excess sugar into next dish; repeat with all dishes. Place dishes on oven tray.
2.Dissolve coffee in the water. Combine the chocolate, extra butter and dissolved coffee in a large heatproof bowl over a pan of simmering water; stir until melted. Remove bowl from heat; stir in egg yolks.
3.Beat the egg whites in a large bowl with an electric mixer until soft peaks form; gradually add the extra sugar and beat until dissolved.
4.Using a large balloon whisk, gently fold one-third of the egg-white mixture into the chocolate mixture, then gently fold in the remainder of the egg-white mixture.
5.Divide souffle mixture among prepared dishes to fill; level the tops. Bake in a moderately hot oven for about 12 minutes for smaller dishes or 15 minutes for larger dishes, or until souffles are puffed.
6.Meanwhile, to make chocolate sauce, place chocolate in a small heatproof bowl over a pan of simmering water; stir until melted; stir in cream and liqueur.
7.Dust souffles with sifted cocoa and serve immediately with chocolate sauce.

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