Cappuccino Souffle

Cappuccino Souffle


Cappuccino Soufflé:

1 tsp butter
1 Tbs sugar, plus an extra 1/4 cup
1 Tbs high quality instant coffee
1 tsp vanilla extract
1/8 tsp ground cinnamon
2 large egg whites
1/8 tsp cream of tartar
Chocolate powder for dusting

Optional Chocolate Sauce:

1/4 cup half and half, or light cream
30g semisweet chocolate
1 tsp butter
1/2 tsp high quality instant coffee
1/8 tsp ground cinnamon


Pre-heat oven to 190 C.   
Prepare Cappuccino Soufflé:
Grease two 200mL ramekins with butter. Sprinkle with 1 tablespoon sugar. In a cup, stir coffee, vanilla, cinnamon and 1 teaspoon of water until dissolved.   
In large bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form.   

Beating at high speed, sprinkle in remaining sugar until stiff peaks form. Add coffee mixture and beat on low speed just until blended. Spoon mixture into ramekins.   

Bake 10 minutes or until soufflés are puffed and edges are browned.
Prepare Optional Chocolate Sauce:

In microwave-safe 1-cup liquid measure, combine sauce ingredients. Cook in microwave oven on High 30 seconds. Stir, scraping chocolate from bottom of cup. Cook 15 seconds. Stir until smooth and serve in a pouring jug.

Serve soufflés immediately with a light dusting of chocolate powder.

Credits: Thom Hackett

Photo Credits: Monique Firenze