Method

​1 Preheat the oven to 190°C/fan 170°C/gas mark 5. Place a baking tray into the oven to warm up. Lightly grease the individual souffle dishes and dust with a little extra caster sugar and set aside.

2 Break the chocolate into small pieces in a heatproof mixing bowl with the 2 tbsp of cream, and place the bowl over a pan of simmering water. Make sure the base of the bowl doesn't touch the water. Leave it until the chocolate is just soft, then remove it from the heat. Now whisk the coffee into the melted chocolate mixture and allow it to cool.

3 In a small bowl, whisk the egg yolks for a few minutes until pale. In a new clean bowl, whisk the egg whites until they form soft peaks with an electric whisk. Then whisk in the caster sugar until the mixture looks smooth and silky.

4 Pour and mix in your egg yolk mixture. Using a large metal spoon, mix a quarter of the egg white mixture into the chocolate mixture to loosen it then fold in the rest gently and carefully.

5 Finally, divide the mixture between the souffle dishes by filling them to the top. Bake on the pre-heated baking tray near the center of the oven for 12 minutes, or until the soufflé is puffy and springy to the touch.

6 Serve the souffle straight from the oven, dusted with icing sugar and some single cream.