Ingredients
- Soft butter to grease the moulds
- Caster sugar, for dusting
- 200g dark chocolate
- 2 egg yolks
- 2 tsp cornflour
- 200ml milk
- 6 egg whites
- 80g caster sugar
- Cocoa powder, for dusting
- Preheat the oven to 180 degrees.
- Start by brushing your soufflé moulds with soft butter, making sure the brush strokes are straight up, then dust with caster sugar and place in the fridge.
- Melt the chocolate in a heatproof bowl over a pan of boiling water.
- In a separate bowl, whisk together the egg yolks and cornflour.
- Warm the milk in a small saucepan, then pour it on top of the egg/cornflour mix before whisking. Return this to the saucepan and cook over a low-medium heat, whisking until it forms a thick, smooth paste (it should bubble and turn glossy).
- Add the paste to the melted chocolate and mix together: this is the base of the soufflé.
- Whisk the egg whites at full speed using an electric hand whisk until they form soft peaks. Add the sugar in three stages until the mixture forms stiff peaks.
- Fold both mixes together carefully with a spatula, making sure you do not knock out too much air.
- Spoon the mix into two lined moulds, then tap them on a work surface to remove any air bubbles and scrape away any excess mix off the top so you have an even surface. Run your thumb around the edges to clean them, then place the soufflés on a flat tray in the oven.
- Cook for 15 minutes until the soufflés have risen evenly and are flat on top.
- Remove from the oven, dust with cocoa powder and serve.
