Instructions: Grease 4 individual souffle dishes and sprinkle lightly with sugar.

Chop chocolate.

Separate the eggs.

Melt butter in pan, stir in flour and cook over low heat for 1 minute. Remove from heat, stir in milk and return to heat, stirring until smooth and thick. Remove from heat and stir in chocolate, sugar, coffee, rum and vanilla and mix well until smooth.

Quickly stir in egg YOLKS and transfer mixture to a large bowl.

Beat egg whites until soft peaks form, add 1 tblsp sugar and beat until firm. Fold egg whites gently into chocolate mixture in two batches.

Pour into prepared dishes, place on an oven tray and into a moderate oven (380F) for 15 minutes or until well risen.

Dust with sifted icing sugar and serve immediately.

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