This recipe comes from Great Dishes of the World by Robers Carrier, published in 1964. It's simple, delicious and has stood the test of time!
Ingredients
Serves 6
- 4 Eggs
- 110 g Caster sugar
- 55g Chocolate
- 2 Tbsp instant coffee
- 30 ml water
- 30ml Rum
- 285 ml cream
- Grated chocolate for decorating
Method
Separate the eggs. Using an electric mixer, beat the yolks with sugar and instant coffee until the mixture is thick and creamy.
Melt the water and chocolate in a small saucepan, stir in the rum and stir into the egg mixture.
Whip the cream and fold into the soufflé, then whisk the egg white until you have soft peaks, then fold into the mixture.
Divide between six ramekins or cups and freeze for 4 hours. Serve with a grating of chocolate.
