Espresso Souffle


  • 2 spoonful butter
  • 2,7 oz granulated sugar
  • 2,7 oz brown granulated sugar
  • half a glass of water
  • 1 teaspoon of powdered espresso
  • 0,18 lbs dark chocolate
  • Half cup of cocoa
  • 2 tablespoons of flour
  • pinch of salt
  • 2 egg yolks
  • 5 egg whites
  • 1 teaspoon cream of tartar
  • 2 tablespoons of granulated sugar
for mold
  • 6 teaspoons of granulated sugar
For the top
  • Grated Chocolate Cocoa

Place the sugars, water and espresso powder in a small saucepan. Take it off the heat when it starts boiling.
Add the dark chocolate that you cut into small pieces to the pot. Mix until melted.
In a separate bowl, mix the cocoa, flour and salt. Add the chocolate mixture and mix. Warm the egg yolks and add them to the chocolate mortar and continue mixing.
Place egg whites and cream of tartar in a large bowl. Beat with the help of a mixer. Add sugar and continue beating. Add the mixture to the chocolate mixture.
Grease each of the souffle cups with butter and sprinkle a teaspoon of granulated sugar on the bottom. Divide the mixture into the souffle cups and place them on a deep baking tray.
Add water to the tray until it reaches half of the souffle cups. Bake in a preheated 352 degree oven for 20 minutes.
Take it out of the oven, garnish it with grated chocolate and cocoa and serve immediately.


 

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