Serves 4–6

100 g dark chocolate (85%)
4 lady finger biscuits
4–6 tbsp mocha liqueur
2 eggs
2 medium egg yolks
1 sachet vanilla sugar
70 g caster sugar
cocoa powder
200 g whipped cream

aluminium foil, adhesive tape

Per portion: 245 kcal, 1034 kJ, protein 8g , fat 9g, carbohydrate 26g

1. Chop up the chocolate, melt over a bain marie, and leave to cool. Break the biscuits into pieces, drizzle with 2–3 tbsp liqueur and leave to soak. Cut small cuffs out of the foil to make moulds, and fix in place with tape on the outer side.

2. Prepare an iced water bain marie. Whip the eggs, yolks, remaining liqueur and sugar in a bowl over a warm bain marie until creamy and foamy.

3. Whip this mixture over the cold bain marie until cool. First mix in the chocolate with a whisk, then fold in the cream. Fill up the moulds halfway with the mixture. Place the biscuits across the middle of each mould, then add the remaining mixture on top. Freeze for at least 6 hours.

4. Place the soufflé in the fridge at least 20 mins before serving. Sprinkle cocoa powder over the top, remove the moulds, and serve.

Fill mocha cups with smaller portions.

Melting chocolate with Miele:

• In a steamer: place the chocolate in an uncovered steam container, and cook at 90°C for 4–10 minutes.
• In a microwave: melt the chocolate in an open container, stirring occasionally. 100 g chocolate at 450 W melts in 2–3.5 minutes.