Technical Stages :

• Increase the height of ramekin by fixing a band of parchment paper folded in two around.
• Beat the egg very firm with a pinch fine salt.
• Dissolve the instant coffee in 2 Tablespoons water or use strong coffee like "espresso".
• Place in a bowl the chocolate melted in a microwave.
• Add the egg yolks and coffee.
• Mix well using a whisk.
• If the cream separates slightly, it is not a problem.
• Add the firm whites and mix delicately using a spatula.
• Pour this preparation in the ramekin.
• Reserve in the fridge for 2 hours minimum.
• Just before serving, gently remove the parchment paper.
• Sprinkle the surface of soufflé with bitter cocoa and a little icing sugar. Reserve in the fridge until serving.