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Classic Coffee Souffle

chef.alburt's picture
  Sponge finger biscuits 6 , broken into small pieces
  Coffee flavored liqueur 3 Fluid Ounce (75 Milliliter)
  Butter 1 1⁄2 Ounce (40 Gram)
  Icing sugar 1 Ounce (25 Gram)
  Flour 1 Ounce (25 Gram)
  Hot milk 6 Fluid Ounce (175 Milliliter)
  Strong black coffee 4 Tablespoon
  Sugar 1 Tablespoon
  Egg yolks 5
  Egg whites 6
  Walnuts 4 Ounce, chopped (125 Gram)

Put the sponge finger biscuits in a shallow dish and sprinkle over half the liqueur.
Leave to soak for 30 minutes, then mash with a fork.
Grease a 1.5 1/2 pint souffle dish with 15 g/1/2 oz of the butter.
Sprinkle in the icing sugar and tip the dish to coat the sides and bottom completely.
Melt the remaining butter in a saucepan.
Remove from the heat and stir in the flour.
Gradually stir in the milk.
Return to the heat and cook, stirring, until the mixture is thickened and smooth.
Stir in the remaining liqueur, the black coffee and the mashed biscuits.
Leave to cool to lukewarm.
Beat the sugar into the egg yolks, then add the coffee mixture and beat well together.
Beat the egg whites until they will form a stiff peak.
Fold into the coffee mixture.
Spoon the mixture into the souffle dish and sprinkle the walnuts on top.
Bake in a moderate oven (180°C/350°F or Gas Mark 4) for 30 to 45 minutes or until well risen and lightly browned.
Serve immediately.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 527 Calories from Fat 181

% Daily Value*

Total Fat 20 g31%

Saturated Fat 7.3 g36.3%

Trans Fat 0 g

Cholesterol 925.4 mg308.5%

Sodium 43.1 mg1.8%

Total Carbohydrates 44 g14.7%

Dietary Fiber 0 g

Sugars 41.6 g

Protein 12 g24%

Vitamin A 21.6% Vitamin C

Calcium 9.8% Iron 11.7%

*Based on a 2000 Calorie diet


Classic Coffee Souffle Recipe