Low-calorie cooking spray
2 level tsp cornflour
150ml skimmed milk
1 level tbsp cocoa powder
2 level tsp instant cappuccino coffee
1 tsp instant coffee granules
4 level tsp sweetener
3 large eggs – whites from 3, yolks from 2
Few drops of orange essence (optional)
1 level tsp icing sugar
1 Preheat your oven to 220°C/ fan 200°C/gas 7. Spray 4 deep, individual ovenproof ramekins or cups (around 150ml-200ml) with low-calorie cooking spray and place in a roasting tin.
2 Put the cornflour and 2 tbsp of the milk in a small saucepan and whisk until smooth. Add the cocoa, instant cappuccino, coffee granules, 2 level tsp of the sweetener and the remaining milk and whisk until well combined. Place over a medium heat and bring to the boil, whisking frequently for 3-4 minutes, or until starting to thicken. Remove from the heat and set aside to cool slightly.
3 Put the egg yolks in a large, wide mixing bowl and beat with an electric hand whisk until pale and thick. Whisk in the remaining sweetener and the orange essence, if using. Pour over the cooled cappuccino mixture and stir well to combine.
4 Put the egg whites in a large, clean glass bowl and beat with the cleaned electric hand whisk on a medium speed until they form soft peaks. Using a metal spoon, gently fold the egg whites into the cappuccino mixture until no large streaks of white remain.
5 Divide the mixture between the prepared soufflé dishes, ramekins or cups and pour boiling water into the tin to come about halfway up the dishes. Bake for 12-15 minutes, or until risen. Dust a quarter of the icing sugar over each and serve immediately.