Chocolate Soufflés from Anta Cook
Equipment
- 6 ANTA Small Mugs
Ingredients
- 4 medium eggs separated
- 2 tsp plain flour
- 4 tbs strong black coffee ie expresso dissolve 3 tsp ground coffee in 4 tbs water
- 100 g caster sugar
- 150 g plain chocolate
- 1 tbs ground almonds
- 12 squares white chocolate
Instructions
- Preheat oven 180°C/Gas 5
- Grease 6 ANTA Small Mugs and dust with ground almonds
- Melt the chocolate with the coffee in a bowl over boiling water, remove from heat and allow to cool slightly, stir in the flour, egg yolks and half the sugar and set aside.
- Whisk egg whites to a soft peak, then add the sugar and continue whisking until mixture is frim but not stiff, using a metal spoon gradually fold in the cooled chocolate mixture.
- Fill the cups to 1.5cm /1/2 inch from the top.
- Press 2 x squares of white chocolate to each cup of mixture before baking
- Place the mugs into an ANTA baking dish and half fill with boiling water.
- Bake for 20 minutes and serve in the small mugs straight from the oven
Notes / Tips / Wine Advice:
Cooks note: Stir in about a tablespoon of the egg whites into the chocolate mixture to lighten the mix, it is then easier to fold in the remaining egg whites evenly.
