- 6 eggs, separated
- 175g (6oz) caster sugar, plus 2tbsp
- 2tbsp Tia Maria or Kahlúa
- 250g (9oz) dark chocolate, broken into pieces (use no more than 55 per cent cocoa solids)
- 4tbsp strong black coffee
- 250g (9oz) unsalted butter, softened
- 150ml (¼pt) whipping cream, for rosettes
Tie a double fold of greaseproof paper around a 1 litre (1¾pt) soufflé dish, 5 to 7cm (2 to 2¾in) above the rim. Secure with sticky tape.
Beat the yolks and sugar together until the mixture is pale, thick and leaving a ribbon trail. Beat in the liqueur. Place the bowl over a pan of barely simmering water and beat until thick. Remove bowl and beat until cool.
Melt the chocolate with the coffee and beat in the softened butter, a little at a time, until smooth. Set aside and leave to cool.
Mix the chocolate and egg mixtures well.
Beat the egg whites with a little salt until they form soft peaks. Add 2 tablespoons of sugar and beat until stiff. Fold 2 tablespoons of egg whites into the chocolate mixture, then add the rest. Try not to knock out too much air.
Pour the mixture into the dish and smooth the surface. Chill for at least three hours.
Remove the paper collar. Pipe rosettes of whipped cream around the edge, and decorate with chocolate-coated coffee beans.
Top Tip for making Chilled Mocha Souffle
This dessert will keep for up to 3 days in the fridge.