1/4 cup (approximately) of unsalted butter
2/3 cup (approximately) of sugar
3 tablespoons of all-purpose flour
3/4 cup of milk
6 large egg yolks
3 tablespoons of instant coffee powder (solved)
1/4 cup of chocolate cream
8 large egg whites
1/2 cup of heavy cream, whipped
1 tablespoon of brandy
1/4 cup (approximately) of unsalted butter
2/3 cup (approximately) of sugar
3 tablespoons of all-purpose flour
3/4 cup of milk
6 large egg yolks
3 tablespoons of instant coffee powder (solved)
1/4 cup of chocolate cream
8 large egg whites
1/2 cup of heavy cream, whipped
1 tablespoon of brandy
Butter a 2-liter soufflé dish and dust with sugar
Melt 3 tablespoons of butter in low heat
Add flour and mix well
Gradually add milk, whisking until smooth and thick
Let it cook slowly for 3 minutes
Let it cool slightly; add egg yolks, 1/4 cup of sugar, and coffee powder
Heat again over low heat, whisking until the mixture is smooth
Do not let it boil
Let it cool again and add chocolate cream
Beat egg whites in snow-like texture
Gradually add 1/4 cup of sugar and continue beating
Combine with previous mixture carefully
Pour into prepared soufflé dish
Bake in a moderate oven for 25 minutes
Serve with whipped cream
Divide into 6 portions.
