Method

• 1.
  Preheat the oven to 190°C.
• 2.
  Place the cocoa and coffee in a pan with 1/3 cup (80ml) cold water and stir over low heat until dissolved. Increase heat to medium-high and simmer for 2 minutes, then set aside to cool for 5 minutes.
• 3.
  Grease four 1-cup (250ml) souffle dishes or copper pots and sprinkle the inside with extra caster sugar, shaking off any excess.
• 4.
  Whisk the eggwhites in an electric mixer until soft peaks form. Slowly add the caster sugar and cream of tartar, and continue to beat until stiff peaks form.
• 5.
  Gently fold a little eggwhite into the mocha mixture, then add mixture to remaining eggwhites and fold in to just combine, keeping as much air in the mixutre as possible.
• 6.
  Fill each souffle dish or pot to the top. Place on a baking tray and bake for 12 minutes or until risen. Place hot dishes on plates, dust with icing sugar and serve immediately.