In a medium saucepan, mix the sugar, flour, and espresso. With a whisk, gradually add the milk, mixing little by little.
Cook over medium heat, stirring constantly until the milk begins to boil and let it boil for 1 minute. Remove from heat.
Add the chocolate and butter and mix until they have melted and fully incorporated into the mixture. Add the vanilla and the 4 egg yolks and mix as well.
Meanwhile, preheat the oven to 180 degrees Celsius. Prepare 8 small soufflé dishes (180 ml) or 1 large 2-liter soufflé dish. Grease with a little butter and sprinkle with 3 tablespoons of sugar. Make sure the entire dish(es) is covered with a very light layer of butter and sugar.
In an electric mixer, beat the 6 egg whites with a pinch of salt until stiff peaks form.
Gradually fold the egg whites into the chocolate mixture.
Divide the mixture among the 8 small soufflé dishes or the large dish and bake until the soufflés have risen and their centers are moist. Approximately 25 minutes for the small ones and 35 minutes for the large one.
Remove from the oven.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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