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1
Heat oven to 170 degrees Celsius Generously butter six 200 ml ramekin dishes and dust the base and sides with ground almonds.
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2
Break 150g of the dark chocolate into a large heatproof bowl and pour over 4Tbsp of the coffee.
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3
Melt the cocolate in the microwave on medium for 2-2 1/2 minutes, or over a pan of simmering water.
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4
Stir to make a smooth glossy sauce then cool slightly.
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5
Stir in flour, half the sugar and the egg yolks into the melted chocolate.
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6
Whisk the egg whites in separate bowl until they form soft peaks.
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7
(you should be able to hold the bowl over your head without the egg falling out - go on, be brave!)
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8
Sprinkle in remaining sugar until meringue is thick and glossy.
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9
In another bowl, fold egg white mixture into chocolate mixture.
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10
Divide mixture between 6 ramekins.
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11
Bake 15-20 minutes until they are puffed up and the crust feels firm.
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12
While the souffles cook, make a chocolate sauce by breaking up remaining 100g chocolate.
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13
Heat cream to simmering point in a small saucepan, remove from heat, and stir in broken up chocolate.
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14
Stir until sauce is smooth and glossy.
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15
Stir in coffee.
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16
Serve souffles in their ramekins, on small plates, with a scoop of ice cream and a drizzle of chocolate sauce.
