Chocolate Soufflé

Prepare all the ingredients.

Increase the height of the ramekin by attaching a strip of greaseproof paper, folded in half, all the way around.

Whisk the egg whites until stiff peaks form with a pinch of fine salt.

Dissolve the instant coffee in 2 tbsp of water or use strong espresso style coffee.

Place the melted chocolate in a mixing bowl.

Add the egg yolks...

...and the coffee.

Whisk well to combine.

If the cream is slightly grainy, it doesn't matter.

Add the whipped egg whites...

...and fold in gently using a maryse spatula.

Pour this preparation into the ramekin.

Store in the fridge for at least 2 hours.

Just before serving, gently remove the paper.

Dust the surface of the soufflé with bitter cocoa powder...

...and a little icing sugar. Keep in the fridge until ready to serve.