Mocha Souffles

Preheat the oven to 190°C.

Place the cocoa and coffee in a pan with 1/3 cup (80ml) cold water and stir over low heat until dissolved. Increase heat to medium-high and simmer for 2 minutes, then set aside to cool for 5 minutes.

Grease four 1-cup (250ml) souffle dishes or copper pots and sprinkle the inside with extra caster sugar, shaking off any excess.

Whisk the eggwhites in an electric mixer until soft peaks form. Slowly add the caster sugar and cream of tartar, and continue to beat until stiff peaks form.

Gently fold a little eggwhite into the mocha mixture, then add mixture to remaining eggwhites and fold in to just combine, keeping as much air in the mixutre as possible.

Fill each souffle dish or pot to the top. Place on a baking tray and bake for 12 minutes or until risen. Place hot dishes on plates, dust with icing sugar and serve immediately.