Recipe

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.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print
    Print

Ingredients

Chocolate sauce
  • 100 gram dark eating chocolate, chopped
  • 1/3 cup (80ml) cream
  • 1 tablespoon coffee liqueur
Mocha souffles with chocolate sauce
  • soft butter for greasing
  • 2 tablespoon caster sugar
  • 2 teaspoon instant coffee
  • 2 teaspoon boiling water
  • 200 gram dark eating chocolate, chopped
  • 50 gram butter, chopped, extra
  • 3 egg yolks
  • 7 egg whites
  • 1/4 cup (55g) caster sugar, extra sifted cocoa or icing sugar, to serve

Method

Mocha souffles with 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.

More From Women's Weekly Food