- 240g/9oz 66% cocoa quality dark chocolate
- 240g/9oz butter
- 8 egg yolks
- 4 egg whites
- ½ cup (tea cup size) sugar
- 4 tsp rice or corn flour
- 150ml/5fl oz hot espresso or strong instant coffee
- 150ml/5fl oz milk chocolate
- Firstly, make the liquid filling by melting the chocolate in the hot coffee and pouring into ice cube trays to about ¾ full. Freeze until required.
- Generously butter 8 individual souffli moulds and set aside.
- Melt the 66% chocolate with the butter in a bowl over hot water then remove from the heat.
- Beat together the yolks and sugar until light and fluffy and then combine with the melted chocolate. Sift the flour into the mixture.
- Whisk the egg whites to soft peaks then fold into the chocolate mix and stand for approximately 1 hour. (Make in advance).
- Spoon some chocolate mix into the moulds to come to about ¼ full, then unmould the ice cubes and place one in the centre of each pudding. Now fill the mould up to ¾ full with more chocolate mix.
- Bake at 180C/350F/Gas 4 for 10-12 minutes until the puddings rise. Remove and let rest for a couple of minutes then turn out onto a serving plate. Dust with cocoa or icing sugar and serve.