Espresso-Infused Chocolate Soufflé

Ingredients:

For the cake:

• 1 cup (200g) dark chocolate chips (at least 70% cocoa)
• 1/2 cup (100g) granulated sugar
• 4 large eggs, separated
• 1 teaspoon espresso powder
• 1 teaspoon vanilla extract

For the espresso syrup:

• 1/2 cup (120ml) strong brewed coffee
• 1 tablespoon granulated sugar

For the whipped cream:

• 1 cup (240ml) heavy cream
• 2 tablespoons granulated sugar

Instructions:

Step 1: Preheat and prepare the ramekins

Preheat your oven to 375°F (190°C). Butter six 6-ounce ramekins and coat them with granulated sugar.

Step 2: Melt the chocolate and make the cake mixture

In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate. Remove from the heat and let cool slightly.

Whisk together the egg yolks, sugar, espresso powder, and vanilla extract. Add the melted chocolate to this mixture and whisk until well combined.

Step 3: Make the egg whites

In a separate bowl, beat the egg whites until stiff peaks form. Set aside.

Step 4: Combine the cake mixture and whipped eggs

Gently fold one-third of the beaten egg whites into the cake mixture using a spatula.

Step 5: Fold in the remaining egg whites

Gradually add the rest of the egg whites to the cake mixture, gently folding until no white streaks remain.

Step 6: Pour the batter into ramekins and bake

Divide the cake mixture among the prepared ramekins. Bake for 12-15 minutes or until puffed and firm.

Step 7: Prepare the espresso syrup and whipped cream

While the cakes are baking, combine brewed coffee and granulated sugar in a small saucepan. Heat over medium heat, whisking constantly, until the sugar dissolves.

Remove from heat and let cool slightly.

For the whipped cream, beat heavy cream and granulated sugar until stiff peaks form.

Step 8: Serve

To serve, place a soufflé on each plate or ramekin. Drizzle with espresso syrup and top with a dollop of whipped cream.

Note: This recipe serves six people.