Ingredients List



  1. Preheat oven to 190 degrees.
  2. Place the cocoa and coffee in a pan with 1/3 cup (80ml) cold water and stir over low heat until dissolved.
  3. Increase heat to medium-high and simmer for two minutes, then set aside to cool for five minutes.
  4. Drain apricots and stir into chocolate mixture.
  5. Grease four 1-cup soufflé bowls with olive oil and sprinkle caster sugar, shaking off any excess.
  6. Whisk egg whites in an electric mixer until soft peaks form.
  7. Slowly add caster sugar and cream of tartar and continue to beat until stiff peaks.
  8. Fold a little egg white into chocolate mixture, then add the mixture into remaining egg whites and fold in to just combine.
  9. Fill each soufflé dish to top.
  10. Place on baking tray and bake for 12 mins or until risen.
  11. Dust with icing sugar and serve immediately.