Posted in Kafevend Blog
I feel I should warn you at the outset that, dishwasher not withstanding, I hope you enjoy washing up; a keenness for egg yolks wouldn't go amiss either. Those points aside, the soufflés were very enjoyable, brilliantly spongy with a good balance of flavours, and fairly health conscious!
-25g unsalted butter, melted
-65g cocoa powder
-75g caster sugar
-60ml strong black coffee
-30ml dark rum
-6 egg whites
-icing sugar for dusting
-Preheat the oven to 190ºC and grease six 250ml soufflé dishes with melted butter.
-Mix 15ml of the cocoa powder with 15ml of the caster sugar in a bowl. Tip the mixture into each of the dishes in turn, rotating them so that they are evenly coated.
-Mix the remaining cocoa powder with the coffee and rum in a bowl.
-Whisk the eggs in a bowl until they form peaks. Then whisk in the remaining caster sugar. Stir a generous spoonful of the whites into the cocoa mixture to lighten it, then fold in the remaining whites.
-Spoon the mixture into the prepared dishes, smoothing the tops. Place on a hot baking sheet, and bake for 12-15 minutes or until well risen. Serve immediately dusted with icing sugar.
Recipe: Hot mocha rum souffles by Christine McFadden and Christine France in 'The ultimate encyclopedia of chocolate'.