Grease 6 small mugs or ramekins and dust them with ground almonds.
Melt the chocolate with the coffee in a bowl over simmering water.
Remove from heat and allow to cool slightly.
Stir in the flour, egg yolks, and half the sugar, then set aside.
Whisk the egg whites to soft peaks, then gradually add the remaining sugar while whisking until firm but not stiff.
Using a metal spoon, gradually fold in the cooled chocolate mixture into the egg whites.
Fill the mugs to about 1.
5 cm (½ inch) from the top.
Press 2 squares of white chocolate into the center of each soufflé mixture.
Place the mugs into a baking dish and half-fill the dish with boiling water.
Bake for 20 minutes, until the soufflés are risen and set.
Serve immediately, still in the mugs, straight from the oven.
Notes / Tips / Wine Advice:
Serving Tip:Serve the soufflés warm with a dusting of powdered sugar or a scoop of vanilla ice cream for added indulgence.Wine Advice:Pair with a dessert wine such as a rich, sweet Port or a glass of sparkling dessert wine like Moscato.