Chocolate Souffle – a delicious recipe with caster sugar, cocoa powder, coffee, egg whites, cream of tartar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
preheat oven to 190
2
grease 4 x 250m rammekins and dust the insides with extra caster sugar.
3
place cocoa, coffee and 1/3 C water in a saucepan and stir over a low heat till dissolved.
4
Increase heat to medium high and simmer 2 minutes set aside and cool 5 mins.
5
whisk the egg whites until soft peaks.
6
add the sugar and cream of tarter and beat till stiff peaks.
7
gently fold a little of the egg whites into the mocha mixture, then add all of the mocha mix into the egg whites and mix til just combined.
8
spoon the mixture into the prepared rammekins, filling to the top.
9
transfer to a baking tray and bake 10 - 12 mins or until risen.
10
serve immediately.
420
kcal
Calories
25
g
Fat
33
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 100 g caster sugar, 40 g cocoa powder, 1 tablespoon instant coffee, 6 egg whites, and more.
Yes, Chocolate Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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