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Preheat the oven with a baking sheet inside to 190C/Gas 5. Grease six 250ml/1 cup soufflé dishes with the melted butter.
Mix 15ml/ 1 tbsp of the caster sugar in a bowl. Tip the mixture into each of the dishes in turn, rotating them so that they are evenly coated.
Mix the remaining cocoa with the coffee and rum.
Whisk the egg whites in a clean, grease-free bowl until they form firm peaks. Whisk in the remaining caster sugar. Stir a generous spoonful of the whites into the cocoa mixture to lighten it then gently fold in the remaining whites.
Spoon the mixture into the prepared dishes, smoothing the tops. Place on the hot baking sheet, and bake for 12-15 minutes or until well risen. Serve the soufflés immediately, lightly dusted with icing sugar.