Chocolate Souffle

Directions

1. 1
   preheat oven to 190
2. 2
   grease 4 x 250m rammekins and dust the insides with extra caster sugar.
3. 3
   place cocoa, coffee and 1/3 C water in a saucepan and stir over a low heat till dissolved.
4. 4
   Increase heat to medium high and simmer 2 minutes set aside and cool 5 mins.
5. 5
   whisk the egg whites until soft peaks.
6. 6
   add the sugar and cream of tarter and beat till stiff peaks.
7. 7
   gently fold a little of the egg whites into the mocha mixture, then add all of the mocha mix into the egg whites and mix til just combined.
8. 8
   spoon the mixture into the prepared rammekins, filling to the top.
9. 9
   transfer to a baking tray and bake 10 - 12 mins or until risen.
10. 10
    serve immediately.