PREP TIME 5 minutes
COOK TIME 20 minutes
1 tsp Ashgrove butter
50g white sugar
1 tsp cocoa powder
1 tsp vanilla extract
3-4 tsp coffee extract
1 tsp boiling water
2 egg whites
⅛ tsp cream of tartar
1 tsp icing sugar
Preheat oven to 180ºC. Grease the inside of a ramekin with butter and coat it with a sprinkle of sugar.
Add cocoa powder, vanilla extract, coffee extract and boiling water to a bowl and mix together well.
Place egg whites into a stand mixer with cream of tartar and whisk together for approx 1 minute until at a soft peak.
Once at a soft peak, add sugar and whisk again until it reaches a stiff peak.
Once at a stiff peak, add in other mixture and whisk together for approx 20 seconds before scooping into the ramekin and placing into the oven for approx 10 minutes.
Once cooked, serve up with a sprinkle of icing sugar over the top.