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Chocolate souffles with coffee liqueur sauce
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Indulgent liqueur-infused soufflés, perfect for a romantic dessert.
Ingredients:
  • 15g (3 tsp) butter, at room temperature, for greasing
  • 40.00 gm caster sugar, for coating
  • 75g (1/3 cup) caster sugar, extra
  • 25g (5 tsp) butter
  • 20.00 gm cocoa powder, sifted
  • 20.00 ml plain flour
  • 125mls (1/2 cup) milk
  • 3 large (59-60g) free-range eggs, separated, at room temperature
  • 100g good-quality dark chocolate, very finely chopped
  • 1 egg white, at room temperature, extra
  • Extra cocoa powder, to dust
  • 125mls (1/2 cup) thin cream
  • 40.00 gm caster sugar
  • 30.00 ml instant coffee granules
  • 40.00 ml Tia Maria liqueur
Instructions:
  • Butter the bases and sides of six 125ml (1/2-cup), 9cm diameter ovenproof coffee cups or ramekins using upward strokes.
  • Chill in the freezer for 5 minutes to firm up the butter. Brush with the remaining butter. Sprinkle 2 tablespoons of caster sugar into each ramekin. Swirl to coat the inside with sugar. Invert the ramekin and tap lightly for the sugar to move to the next ramekin. Repeat with the rest of the ramekins.
  • Prepare the chocolate sauce mixture by placing the additional sugar in a medium heat-resistant bowl and setting it aside.
  • In a small saucepan, melt butter over medium heat until foamy. Whisk in cocoa powder and flour for about 1 minute until a bubbling roux forms. Take the pan off the heat and stir in half of the milk vigorously until smooth. Gradually mix in the remaining milk.
  • Continuously stir over medium heat until the sauce thickens and reaches a boil.
  • Simmer on low heat, uncovered, stirring occasionally, for 3 minutes.
  • Combine hot sauce and sugar in a bowl and whisk until smooth.
  • Preheat your oven to 180°C. Place one oven shelf on the bottom and take out the rest. Slide in a large baking tray.
  • Mix the egg yolks into the chocolate sauce thoroughly, then stir in the chopped chocolate until well combined.
  • In a clean medium mixing bowl, whisk all egg whites with clean electric beaters until soft peaks form.
  • Add 1/4 of the egg whites to the chocolate sauce, gently fold until just combined. Pour the mixture into the bowl with the remaining egg whites, fold in gently. Divide into cups or ramekins, smooth the tops, and bake for 18-20 minutes in a preheated oven.
  • To prepare the coffee liqueur sauce, combine cream, sugar, and coffee in a small saucepan. Heat over medium heat, stirring until the sugar and coffee dissolve. Remove from heat and stir in Tia Maria. Transfer to a warmed serving jug to maintain warmth.
  • Check the souffles by gently tapping the cups or ramekins to see if they are well risen and slightly wobbly. For further confirmation, insert a skewer through the side of the souffle; it should come out clean with a slight moisture.
  • Sprinkle with cocoa powder and serve right away, pouring some coffee liqueur sauce into a hole on top of each souffle.

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