There are a couple of things to be wary of when making this souffle. Please take note of them before getting started.

1. The cream and egg whites must be folded in as soon as the mixture begins to set or they will not blend in properly.

2. The mixture must be poured into a souffle dish immediately and left in a cool place to finish setting.

3. Always melt chocolate over luke warm heat i.e at 25 degrees celsius or less.

I recommend you use a 15 centimetre souffle dish.

Ingredients:

115 ounces Plain Chocolate (roughly chopped)

300 millilitres Milk

3 Eggs

60 grams Castor Sugar

5 tablespoons Black Coffee

15 grams Gelatine

150 millilitres Double Cream

Decoration:

150 millilitres Double Cream

30 grams Grated Chocolate

Method:

Fasten a band of double thickness grease proof paper around the outside of the souffle dish so that it stand above the rim of the

dish by at least 4 centimetres. This allows the souffle mixture to stand above the rim of the dish.

Pour 150 millilitres of milk into a large pan with 115 ounces of the plain chocolate.Dissolve over very low heat.

Pour 150 millilitres of milk into the pan and bring to just below boiling point.

Seperate the egg whites from the yolks and beat the yolks with the sugar until thick and light.

Tip the chocolate flavored milk onto the mixture and return the chocolate custard mixture to the pan. Stir over a gentle heat until the mixture thickens and will coat the back of a wooden spoon.

Strain the mixture into a large bowl and allow to cool.

Pour the coffee into a saucepan, add the gelatine, then dissolve over gentle heat. Stir into the cold custard quickly.

Lightly whip 150 millilitres of the cream.

Whip the egg whites until stiff.

Stand the bowl or pan of custard on ice and stir occassionally until it just starts to set. Quickly fold in the cream and egg whites.

Pour the mixture into the souffle dish immediately and leave in a cool place to finish setting.

Decoration:

Whip 150 millilitres double cream until stiff and spoon on top of the souffle. Sprinkle with the grated chocolate.

Remove the paper band before serving. The trick to doing this is to place the blade of a pallette knife in boiling water for a few seconds and then run the blade between the double thickness grease proof paper. The heat will loosen the paper and it can be peeled off quite easily.

Enjoy with a cup of good coffee.