INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 180C/350F/Gas 4. Sift the cornflour and almonds together
into a bowl and make a well in the centre.
2. Place the milk and coffee in a saucepan and bring to the boil over a
medium heat. Slowly whisk the milk mixture into the almond mixture and
continue whisking until smooth. Return mixture to saucepan and bring to the
boil over a medium heat, stirring constantly. As soon as the mixture comes
to the boil, remove pan from heat.
3. Stir chocolate and caster sugar into the mixture and continue stirring
until chocolate melts. Whisk in the egg yolks and liqueur, cover, then set
aside and keep warm.
4. Place egg whites in a bowl and beat until soft peaks form. Gradually
beat in the brown sugar. Continue beating until stiff peaks form. Whisk one
third of the egg white mixture into the chocolate mixture, then fold in
remaining egg white mixture.
5. Pour soufflé mixture into a greased 20cm/8in soufflé dish and bake in
the oven for 20 minutes or until well risen. Sprinkle the soufflé with
icing sugar and serve immediately with fresh strawberries and cream.
Recipe by: Ideal Home August 1997 - Forty 30-minute Recipes Posted to
MC-Recipe Digest V1 #680 by Kerry Erwin <kerry@north.org> on Jul 20, 1997

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