Servings:
4
Prep time:
20
Cooking time:
25
INGREDIENTS
- - 70 ml of coffee
- - 50 g of powdered sugar
- - 4 eggs
- - 1 tablespoon unsweetened cocoa powder
- - 1 teaspoon of coffee powder
- - butter
- - sugar
INSTRUCTIONS
- Whip in a glass bowl 4 egg yolks with the sugar and the coffee powder for about 5 minutes. Place the bowl in a saucepan of hot water and, of minimum fire, cook in a double boiler, stirring constantly with a whisk. When the foam becomes thick add cocoa already melted in the espresso. Then let it rest for 5 minutes.
- Dip the bowl with the cream in another larger one half-filled with cold water and a few ice cubes. Do quickly cool the base of the soufflé, then add the egg whites until they are stiff.
- Spread the mixture into 4 small molds buttered and sprinkled with sugar. Bake for 5 minutes at 200 ° C and for another 15 minutes at 160 ° C.
