Put a tablespoon of butter in a small saucepan, place over the heat, and wait for it to melt.
Add the flour, and then the previously boiled milk with the sugar. Stir over the heat until it thickens.
Remove the cream from the heat and add the previously melted chocolate with two or three tablespoons of hot water, the coffee, the remaining butter, and the cognac.
Let the mixture cool slightly. In a separate bowl, beat the egg yolks a little and incorporate them into the previous mixture, mixing well.
Beat the egg whites until stiff peaks form with a tablespoon of sugar and gently fold them into the cream to avoid deflating the mixture.
Butter a tall baking dish with enough capacity for the souffle to rise and pour the mixture into it. Bake in a moderate oven (at medium temperature) for half an hour. Once removed from the oven, serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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