|4||cream — double thick|
|2 tsp||instant coffee powder — espresso|
|2 tsp||water — boiled|
|1 tsp||vanilla — extract|
|250 g||dark chocolate — finely chopped|
|90 g||castor sugar|
|4||eggs — just the yolks|
|6||eggs — white|
|icing sugar — to dust|
|butter — soft|
Butter 6 small ovenproof ramekins, each large enough to take 200-300ml and dust with castor sugar.
Put the coffee powder and boiling water in a small bowl and mix until dissolved.
Pour into a large saucepan (large enough to take the chocolate) with the vanilla extract and cream and bring up to the boil.
Add the chocolate, remove from the heat and keep stirring until the chocolate has melted.
Stir in the sugar and add the egg yolks, one at a time, mixing well after each addition.
Whisk the egg whites with the salt until stiff and fold one large metal serving spoon of the egg whites into the chocolate mixture.
Mix until the egg white is incorporated into the chocolate.
Fold in the rest of the egg whites, taking care not to beat out too much air.
Pour into the prepared ramekin dishes, cover with cling film and place in the freezer until ready to bake.
Preheat the oven to 200 °C.
Bake for 20-25 minutes until well-risen.
Dust with icing sugar (optional) and serve immediately with fresh raspberries and the rest of the double cream if desired.