Coffee Souffle

I have had this recipe in my file for about 20 years now. It was given to my mum by a friend of hers and it is just delightful. It contains some whiskey but you could substitute that for brandy if you prefer. I use brandy when I make it and it always tastes yummy.

INGREDIENTS:

4 eggs, separated
2/3 cup castor sugar
2 tablespoons instant coffee powder
90g dark chocolate
1 tablespoon water
3 tablespoons whisky or brandy
2 cups cream, whipped

METHOD:

Whisk egg yolks, sugar and coffee until thick and creamy.
Place chocolate and water in a bowl and over hot water, reserving a few squares for grating and decorating. Add whisky to the chocolate while it is melting.
Pour the melted chocolate mixture into egg mixture and mix well.
Fold about 1 1/2 cups of whipped cream into the mixture.
Whisk egg whites till stiff but not dry and fold into the souffle.
Pour into individual souffle dishes or one large dish and chill or freeze until required.
Serve with piped whipped cream on top, sprinkled with grated chocolate.