For the ganache filling:

1. Soak the lemon peel and raisins in the very hot coffee for one hour so that they absorb the liquid. 
2. Break the chocolate into pieces and melt it slowly on the induction zone (on the lowest cooking position) or in a bain-marie. 
3. Bring the cream to a boil and add it to the chocolate. Mix well. 
4. Drain the raisins and add them to the ganache mixture along with the crushed pistachios. 
5. Add one tablespoon of coffee to the mixture

Soufflé:

1. Pre-heat oven to 200°C. 
2. Grease the base of the ramekins with melted butter and sugar. Shake to get rid of any excess mixture. 
3. Melt the chocolate on the induction zone (on the lowest cooking position) or in a bain-marie. 
4. For one minute, vigorously mix the egg yolks with the sugar and the melted chocolate before mixing again. 
5. Beat the egg whites into peaks, taking care not to overbeat, and add a pinch of sugar. 
6. Gently mix the egg whites with the chocolate mixture, and pour the mix into the ramekins. Make the mixture even using a spatula. 
7. Place in the oven at 200°C for around 7 minutes