100 g (4 oz) butter
100 g (4 oz) sugar
6 eggs, separated
100 g (4 oz) plain chocolate, grated
100 g (4 oz) ground almonds
5 ml (1 tsp) coffee essence
100 g (4 oz) sugar
6 eggs, separated
100 g (4 oz) plain chocolate, grated
100 g (4 oz) ground almonds
5 ml (1 tsp) coffee essence
for the Sauce
175 g (6 oz) plain chocolate
175 ml (6 fl oz) water
75 g (3 oz) unsalted butter
175 ml (6 fl oz) water
75 g (3 oz) unsalted butter
for the Cream
150 ml (1/4 pt) single cream
150 ml (1/4 pt) double cream
15 - 30 ml (1 - 2 tbsp) icing sugar
few drops vanilla essence
150 ml (1/4 pt) double cream
15 - 30 ml (1 - 2 tbsp) icing sugar
few drops vanilla essence
method
1. Cream together the butter and sugar until light and fluffy.
2. Beat in the egg yolks one at a time. Mix in the chocolate, almonds and essence.
3. Whisk the egg whites until stiff and fold gently into the chocolate mixture.
4. Butter and dust with caster sugar 6 - 8 individual souffle dishes. Pour in the chocolate mixture.
5. Place in a roasting tin, half filled with hot water. Bake in the oven at 180°C (350°F) Gas 4 for 30 - 40 minutes until puffed and just firm. Leave to cool for a few minutes.
6. To make the sauce put the chocolate and water into a pan. Stir over a low heat until the mixture is smooth. Remove from the heat and stir in the butter.
7. Whisk the single and double creams together until light and fluffy. Stir in the icing sugar and vanilla essence.
8. Spoon a little sauce on to each serving plate. Invert the puddings onto the sauce. Cover puddings with whipped cream.
2. Beat in the egg yolks one at a time. Mix in the chocolate, almonds and essence.
3. Whisk the egg whites until stiff and fold gently into the chocolate mixture.
4. Butter and dust with caster sugar 6 - 8 individual souffle dishes. Pour in the chocolate mixture.
5. Place in a roasting tin, half filled with hot water. Bake in the oven at 180°C (350°F) Gas 4 for 30 - 40 minutes until puffed and just firm. Leave to cool for a few minutes.
6. To make the sauce put the chocolate and water into a pan. Stir over a low heat until the mixture is smooth. Remove from the heat and stir in the butter.
7. Whisk the single and double creams together until light and fluffy. Stir in the icing sugar and vanilla essence.
8. Spoon a little sauce on to each serving plate. Invert the puddings onto the sauce. Cover puddings with whipped cream.
serving amount
makes 6 - 8
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