Chocolate Soufflé

Steps

1. Preheat your oven to 220°C (200°C fan/gas mark 7) and place a baking tray on the top shelf.
2. In a saucepan, heat single cream and caster sugar until it reaches a boil. Remove from heat and stir in dark chocolate and butter until fully melted, then keep it warm.
3. Brush 6 ramekins (150ml each) with melted butter, sprinkle with 2 tablespoons of caster sugar, and discard any excess sugar.
4. Melt the remaining dark chocolate (175g) and double cream (4 tablespoons) in a bowl over simmering water. Allow it to cool slightly, then mix in the egg yolks.
5. In a separate bowl, whisk the egg whites until they form stiff peaks. Gradually add 50g of sugar, one tablespoon at a time, whisking until the mixture maintains its consistency.
6. Fold a spoonful of the egg white mixture into the chocolate mixture, and then gently fold in the remaining egg whites.
7. Quickly fill the prepared ramekins with the soufflé mixture, clean the rims, and run your thumb around the edges.
8. Reduce the oven temperature to 200°C (180°C fan/gas mark 6). Place the ramekins on the baking tray and bake for 8-10 minutes until risen with a slight wobble.
9. Avoid opening the oven door too early to prevent collapsing.
10. Once baked, dust with icing sugar, create a small hole in the tops, and pour in the warm chocolate sauce. Replace the tops and serve immediately.