Chocolate soufflé

Method

• step 1

  Heat the oven to 220C/fan 200C/gas 7. Butter four 150-200ml ramekins, dust the insides with 1 tbsp of caster sugar, then tip out the remaining sugar.

• step 2

  Warm the dark chocolate, cream and milk in a small pan and over a low heat, stirring until glossy and melted. Remove from the heat.

• step 3

  Whisk the egg whites with an electric whisk until soft peaks form, then add the sugar a teaspoon at a time until stiff peaks form. Whisk the egg yolks with the cooled melted chocolate until combined. Stir a little of the egg whites into the yolk mixture to loosen, then carefully fold in the remaining egg whites until uniform in colour.

• step 4

  Spoon into the ramekins, run a knife around the rims of the soufflés, then bake for 10-14 minutes or until well risen – don’t open the oven door until 10 minutes is up.

• step 5

  Dust with the icing sugar, if you like, make a well in the middle and pour in the cream.