90 g/3½ oz dark (bittersweet) or plain
(semisweet) chocolate, grated
30 ml/2 tablespoons ground coffee
400 ml/14 fl oz milk
40 g/1½ oz plain (all-purpose) flour, sifted
15 g/½ oz/2 tablespoons cocoa powder, sifted
3 eggs, separated
50 g/2 oz/¼ cup caster (superfine) sugar
175 ml/6 fl oz/¾ cup creamy chocolate or
Preheat the oven to 200C/400F/Gas 6.
Thickly brush 6 X 150 ml/¼ pint dariole moulds or mini ovenproof bowls
with 25 g/1 oz/2 tablespoons of the butter. Coat with 50 g/2 oz of the
grated chocolate. Put the ground coffee in a small bowl. Heat the milk
until almost boiling and pour over the coffee. Infuse for 4 minutes and
strain, discarding the grounds.
Melt the remaining butter in a small pan,
stir in the flour and cocoa to make a roux. Cook for about 1 minute,
then gradually add the coffee milk, stirring all the time to make a very
thick sauce. Simmer for 2 minutes. Remove from the heat and stir in the
egg yolks. Cool for 5 minutes, then stir in the remaining chocolate.
Whisk the egg whites until stiff, then gradually whisk in the sugar.
Stir half into the sauce to loosen, then fold in the remainder.
Spoon the mixture into the moulds or bowls
and place in a roasting pan. Pour in enough hot water to come two-thirds
of the way up the sides of the tins. Bake the soufflés for 15 minutes.
Turn them out on to a baking sheet and leave to cool completely. Before
serving, spoon 15 ml/1 tablespoon chocolate or coffee liqueur over each
pudding and reheat in the oven for 6-7 minutes. Serve on individual
plates with the remaining liqueur poured over.