4 beaten egg whites
1/2 cup of all-purpose flour
1/4 cup of unsalted butter, softened
3/4 cup of milk
3/4 cup of strong brewed coffee
1 teaspoon of instant coffee powder
5 egg whites
For the chocolate sauce
80g of dark chocolate chips
1/2 cup of water
1/4 cup of all-purpose flour
2 tablespoons of unsalted butter or margarine
1 teaspoon of vanilla extract
4 beaten egg whites
1/2 cup of all-purpose flour
1/4 cup of unsalted butter, softened
3/4 cup of milk
3/4 cup of strong brewed coffee
1 teaspoon of instant coffee powder
5 egg whites
For the chocolate sauce
80g of dark chocolate chips
1/2 cup of water
1/4 cup of all-purpose flour
2 tablespoons of unsalted butter or margarine
1 teaspoon of vanilla extract
Whisk eggs and sugar together in a pan until smooth, then let them sit for 12 minutes to cool
Preheat the oven to 170°C (335°F)
Butter a soufflé dish and dust with flour
Brew strong coffee and whisk it into the egg mixture
Add milk and whisk until combined
Heat the mixture over low heat, whisking constantly, until it thickens slightly
Remove from heat and stir in instant coffee powder
Let cool to room temperature
Beat egg whites in a separate bowl until stiff peaks form
Fold them into the cooled coffee mixture
Pour the mixture into the prepared soufflé dish and smooth out the top
Bake for 35 minutes, or until puffed and set
Meanwhile, prepare the chocolate sauce by melting chocolate chips over low heat with butter and vanilla extract
Serve immediately after removing from oven, with warm chocolate sauce drizzled on top
Serves 4-6.
