1 Heat the oven to 190 degrees. In a bowl mix the coffee the warm coffee essence. Add the chocolate broken in pieces and put the dish in bain-marie until the chocolate melts. Separate the eggs. Add melted chocolate over the yolks. Stir until complete homogenization, then add 25 g of sugar and flour. Blend.

2 Whip the egg whites into a hard foam, then gradually incorporate the remaining sugar (25gr) poured into rain. Add the egg whites foam over the coffee and chocolate cream and with the help of a stainless steel spoon homogenize slowly. Butter the baking forms and dust with almond flakes. Pour with the spoon, from the composition, in the soufflé forms and bake 20 minutes at 170 degrees.

3 For the coffee sauce: place in a pot, at low heat, liquid milk cream, chocolate broken pieces and instant coffee essences. Stir until the chocolate is melted and leave very short time to boil, until everything gets the consistency of a dense and fluid sauce.

4 Remove the soufflé from the oven. Snick it slightly in the middle, put cold whipped cream and pour the coffee and chocolate sauce over.