Coffee Soufflé

Preheat oven to 200°C (conventional heat) and prepare four soufflé dishes.

Heat the milk in a saucepan (do not boil).

Finely chop the bittersweet chocolate, add it to the hot milk and stir until melted.

Melt the butter in a second saucepan, stir in the flour and briefly cook.

Deglaze with the chocolate milk, whisk until smooth, add the coffee liqueur and instant coffee, and bring the mixture briefly to a boil while stirring.

Remove the pan from the heat, immediately stir in 1 egg white, and let the mixture cool until it’s just lukewarm.

Gradually stir in the egg yolks and sugar into the lukewarm mixture until well combined.

Whip the remaining egg whites to stiff peaks and gently fold them in.

Grease the soufflé dishes and dust them with sugar, then fill the mixture almost to the rim.

Place the dishes in a roasting pan or on a deep baking sheet and pour in enough hot water that they stand about halfway up in a water bath.

Bake on the middle rack for about 20 minutes and do not open the oven while baking.

Meanwhile, whip the cream until softly whipped.

Remove the soufflés from the oven, add a dollop of cream and 1 teaspoon of apricot jam to each, and serve immediately in the dishes.