A very simple souffle, Souffle au Cafe (soo-flay oh kah-fay) makes a light and interest-big dessert for a dinner party.
6 sponge finger biscuits , broken into small pieces
3 fl. oz. coffee-flavoured liqueur
12- oz. butter
1 oz. icing sugar
1 oz. flour
6 fl. oz. hot milk
2 fl. oz. strong black coffee
1 tablespoon sugar
5 egg yolks
6 egg whites
4 oz. chopped walnuts
Place the sponge finger biscuits in a small, shallow dish and sprinkle over 2 fluid ounces of the liqueur. Set aside for 30 minutes. Using a fork, mash the biscuits to form a smooth paste.
Meanwhile, preheat the oven to moderate
350°F (Gas MARK 4, 180°C), Using
1 tablespoon of the butter, grease a
2-pint souffle dish. Sprinkle the sides and bottom of the dish with the icing sugar, tipping and rotating to coat and knocking out any excess. Set aside.
In a small saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Graduallyadd the hot milk, stirring constantly.
Return the pan to the heat and cook the mixture, stirring constantly, for 2 minutes or until it is thick and smooth. Stir in the remaining liqueur, the black coffee and the sponge biscuits . Set the mixture aside to cool to lukewarm.
In a small mixing bowl, beat the sugar with the egg yolks and mix them into the cooled sauce, a little at a time.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a large metal spoon, carefully fold the egg whites into the sauce.
Spoon the mixture into the prepared souffle dish and sprinkle the walnuts over the top. Place the dish in the centre of the oven and bake for 30 to 45 minutes or until the souffle has risen and is lightly browned on top, and a skewer inserted into the centre comes out clean.
Remove the souffle from the oven and serve immediately.