Cappuccino soufflé pudding with red wine cola cubes

Method

1. Preheat the oven to 180C/gas 4.

2. For the cola cubes, warm the red wine in a saucepan and add the gelatine, stirring to dissolve. Pour in the cola and then transfer to a shallow plastic container and chill for 2 hours to set.

3. Once set, slice into cubes and roll in caster sugar.

4. Grease a pie dish with a small amount of butter. Melt the chocolate and butter together, stir in the instant coffee, camp coffee and egg yolks.

5. Whisk together the egg whites and sugar until fluffy, then gently fold in the chocolate mixture and add the chocolate chips.

6. Spoon into the dish and bake in the oven for 11 minutes.

7. Serve straight away with the cola cubes, and a dollop of coffee ice cream and chocolate and sugar decorations.

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Ingredients

For the cola cubes

125ml Red wine
4 leaves gelatine, soaked
125ml cola
50g caster sugar

For the soufflé pudding

220g dark chocolate
25g Butter
1 tbsp instant coffee
1 tsp camp coffee
5 egg yolks
5 egg whites
110g caster sugar
4 tbsp chocolate chips

To serve

coffee ice cream
chocolate decorations
sugar decorations

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