Coffee Soufflé with Mocha Sauce
Baking and Desserts • French
Description
Coffee soufflé with mocha sauce
Ingredients
- 1% Kefir ½ cup
- Corn Starch 2¼ teaspoons
- Sugar 5 tablespoons
- Vanilla salt ¾ teaspoon
- Instant coffee 1 teaspoon
- Cream of tartar ¼ teaspoon
- Egg white 3 pieces
- Ground Coffee 2 tablespoons
- Powdered Sugar to taste
- Liquid dark chocolate 0 oz
- Ground Cinnamon a pinch
Step-by-Step Guide
Step 1
Mix the milk, cornstarch, instant coffee, and 1 tablespoon of sugar until smooth. Place over low heat and cook until the mixture thickens and begins to boil, about 1–2 minutes. Transfer to a bowl and add the vanilla. Cover with a sheet of parchment paper to prevent a skin from forming and let cool to a warm state.
Step 2
Preheat the oven to 390°F (about 400 degrees Fahrenheit). Grease 2 small pudding molds with butter and sprinkle with 0.5 tablespoons of sugar.
Step 3
Whip the egg whites with cream of tartar and a pinch of salt until stiff peaks form. Gradually add 3 tablespoons of sugar and whip well. Fold a quarter of the egg whites into the chocolate pudding, then gently fold in the remaining egg whites.
Step 4
Divide the mixture among the prepared molds, place on a baking sheet, and bake for about 15 minutes until set.
Step 5
Meanwhile, for the sauce, in a saucepan combine brewed black coffee, chopped chocolate, cinnamon, 2 pinches of cornstarch, and 0.25 teaspoons of vanilla. Mix well and place over low heat for about 2 minutes until the sauce is smooth. Remove from heat and let cool slightly until the sauce is warm.
Step 6
Lightly dust the soufflés with powdered sugar and serve immediately with the sauce.
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