Mocha Souffles

butter, for greasing
1 tbsp ground almonds
4 eggs, separated
150g / 5 oz plain chocolate
4 tbsp strong black coffee
2 tsp plain flour
100g / 3 1/2 oz caster sugar
good quality ice cream, to serve

For the mocha sauce
100g / 3 1/2 oz plain chocolate
150ml / 1/4 pint double cream
2 tbsp strong black coffee
2 tbsp brandy

Preheat the oven to 190ºC / fan oven 170ºC / gas mark 5. Generously butter 6 x 200ml / 7 fl oz ramekin dishes or oven proof teacups. Lightly dust the insides with ground almonds. Bring the eggs to room temperature before you whisk them to give more volume.

Break up the chocolate in a bowl and add the coffee. Set over a pan of simmering water and stir gently until melted. Remove from the heat and leave to cool for a few minutes, then stir in the egg yolks, flour and half the sugar.

Whisk the egg whites in a clean, dry grease-free bowl. Whisk in the remaining sugar, one tablespoon at a time. Gently fold a quarter of the egg white mixture into the chocolate sauce; then fold in the remainder, cutting through the mixture with a metal spoon until evenly blended.

Divide the mixture between the prepared dishes and bake for 20-25 minutes until well risen.

Make the sauce: break up the chocolate in a pan, add the cream and coffee and blend over a low heat until smooth and shiny. Stir in the brandy and pour into a jug.

Serve the souffles immediately. Each diner splits their souffle, adds a scoop of ice cream and pours over some chocolate sauce.