1. Preheat oven to 180C/350F/Gas 4. Sift the cornflour and almonds together into a bowl and make a well in the centre. 2. Place the milk and coffee in a saucepan and bring to the boil over a medium heat. Slowly whisk the milk mixture into the almond mixture and continue whisking until smooth. Return mixture to saucepan and bring to the boil over a medium heat, stirring constantly. As soon as the mixture comes to the boil, remove pan from heat. 3. Stir chocolate and caster sugar into the mixture and continue stirring until chocolate melts. Whisk in the egg yolks and liqueur, cover, then set aside and keep warm. 4. Place egg whites in a bowl and beat until soft peaks form. Gradually beat in the brown sugar. Continue beating until stiff peaks form. Whisk one third of the egg white mixture into the chocolate mixture, then fold in remaining egg white mixture. 5. Pour souffl? mixture into a greased 20cm/8in souffl? dish and bake in the oven for 20 minutes or until well risen. Sprinkle the souffl? with icing sugar and serve immediately with fresh strawberries and cream. Recipe by: Ideal Home August 1997 - Forty 30-minute Recipes Posted to MC-Recipe Digest V1 #680 by Kerry Erwin on Jul 20, 1997