Cappuccino Souffle

Ingredients

1 And 1/2 Cups Milk

2 Tablespoons Coffee Liqueur (Tia Maria,Kahlua)

1 Tablespoon Instant Coffee Powder

125 grams (4 oz) Dark Chocolate

60 grams (2 oz) Butter

3 Tablespoons Plain Flour

1/4 Cup White Sugar

4 Eggs,Separated

2 Egg Whites,Extra.

For The Coffee Cream-

300ml (1/2 Pint) Cream

1 Tablespoon Sugar

2 Teaspoons Instant Coffee Powder

1 Teaspoon Hot Water

1 Tablespoon Coffee Liqueur

Method

Place the milk,the liqueur,the coffee powder and the chopped chocolate in a saucepan ,stir over a low heat till chocolate has melted,In a separate saucepan melt the butter add the flour and cook 1 minute,add the chocolate mix and the sugar ,cook while stirring over moderate heat till the mix comes to the boil and thickens,remove from heat and allow to cool slightly,add the egg yolks one at a time and mix well till each yolk is combined,in a clean bowl whisk the egg whites till they form soft peaks,gently fold in 1/3 of the egg whites then fold in the remaining egg whites without beating ,pour the mix into 4 one cup capacity souffle dishes which have been lightly greased and coated in some white sugar.

Bake in a moderate oven 12-14 minutes,dust the tops with icing sugar and serve IMMEDIATELY with the coffee cream.

Make  the coffee cream. .

Whip the cream with the sugar until it forms soft peaks,combine the coffee powder and water,stir till dissolved and allow to cool then add the coffee and the liqueur to the cream and stir till combined,serve with the souffles.

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