Mocha soufflés

1 Star2 Stars3 Stars4 Stars5 Stars6 Stars7 Stars8 Stars9 Stars10 Stars (Rate recipe)
Loading ... Loading ...

Mocha soufflé is is a lightly baked cake made with egg yolks and beaten egg whites combined with coffee granules and cocoa powder. The word soufflé is the past participle of the French verb souffler which means “to blow up” or, more loosely, “puff up”—an apt description of what happens to this combination of custard and egg whites. When it comes out of the oven, a soufflé should be puffed up and fluffy, and it will generally fall after 5 or 10 minutes (as risen dough does). It may be served with the top punctured and sauce poured on (for example, chocolate or vanilla). Soufflés can be made in containers of all shapes and sizes but it is traditional to make soufflé in ramekins. These containers vary greatly in size, but are typically glazed white, flat-bottomed, round porcelain containers with unglazed bottoms and fluted exterior borders.


50 g plain chocolate (at least 70% cocoa solids), roughly chopped

1 tbsp cornflour

1 tbsp cocoa powder

1 – 1½ tsp instant coffee granules

4 tbsp golden caster sugar

150 ml skimmed milk

2 medium egg yolks

3 medium egg whites

icing sugar or cocoa powder to dust

mocha souffle


Preheat the oven to 190°C (170°C fan oven) and put a baking sheet inside to heat up.

Put the chocolate into a non-stick pan with the cornflour, cocoa powder, coffee granules, 1 tbsp caster sugar and the milk. Warm gently, stirring over a low heat, until the chocolate has melted. Increase the heat and cook, stirring continuously, until the mixture just thickens. Leave to cool a little, then stir in the egg yolks. Cover the surface with a piece of damp greaseproof paper and leave to cool.

Put the egg whites into a clean, grease-free bowl and whisk until soft peaks form. Gradually whisk in the remaining caster sugar, a spoonful at the time, until the meringue is stiff but not dry.

Stir one-third of the meringue into the cooled chocolate mixture to lighten it, then gently fold in the remainder, using a large metal spoon.  Divide the mixture among six 150 ml ramekins or ovenproof tea r coffee cups.Stand them on the hot baking sheet and bake for about 12 minutes or until puffed up.

Dust the souffléswith a little ising sugar or cocoa powder and serve immediately.