Café Soufflé

Grease six 3/4-cup ramekins with melted butter and dust with coffee powder. Reserve

In a blender, beat the egg yolks until smooth

As the mixture thickens, add the coffee powder, beating until creamy (approximately 3 minutes)

Don't overbeat, sift the flour over the mixture and mix

As the mixture cools slightly, add the milk and brewed coffee, mixing constantly

Pass to a saucepan

Cook over low heat, stirring constantly, until it thickens

Remove from heat, stir in instant coffee, and mix

Strain into a bowl and let cool (approximately 10 minutes)

Bake the oven to 180°C (medium)

In a blender, beat the egg whites until stiff

Mix with the cooled coffee mixture, being careful not to overbeat

Distribute among the ramekins and dust with coffee powder mixed with instant coffee

Arrange the ramekins on a large baking sheet

Bake in a preheated oven at 180°C (approximately 25 minutes)

For the glaze: while soufflés bake, combine chocolate and water in a small saucepan and cook over low heat, stirring constantly, until the chocolate melts (approximately 2 minutes)

Add coffee powder and continue cooking, stirring, until the glaze thickens (approximately 5 minutes)

Add butter and vanilla extract, mixing well

Pass to a glazing bowl

For the chocolate strips: in a medium saucepan with 3 cups of water (720ml), place a refrigerated container with chocolate pieces

Heat over low heat, stirring delicately with a spatula, until the chocolate melts (do not let water rise to the surface)

Remove from heat and transfer to a confectionery bag with a smooth tip on #2 and draw designs on plates where soufflés will be served. Reserve

Remove soufflés from oven, place on decorated plates, and serve immediately accompanied by glaze

(Approximately 344 calories per serving)