Chocolate soufflé

Chocolate soufflé ( makes 6 )

3 tbsp cold butter, for greasing 1 tbsp caster sugar, for dusting 1 tsp cocoa, for dusting 150g dark chocolate 50g butter, cubed 4 jumbo eggs yolks

110g caster sugar 1 tbsp cocoa powder 5 jumbo egg whites Pinch of cream of tartar Pinch of salt Icing sugar, for dusting

1. Preheat the oven to 200°C. Grease six 250ml ramekins with butter, then brush the sides with a pastry brush to create vertical grooves (this will help the soufflé to rise). Combine caster sugar and cocoa and dust ramekins. Shake out excess.
2. Place the chocolate and butter in a heat-proof bowl set over a pot of simmering water; allow to melt . Remove from heat and set aside to cool a little.
3. Ina bowl, whisk together egg yolks and 60g caster sugar until pale. Sift in cocoa, stir well to combine. Add the egg mixture to the melted chocolate mixture, and stir well to continue.
4. In a large glass bowl, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add remaining caster sugar one tablespoon at a time until mixture is thick and glossy and stiff peaks form.
5. With a metal spoon, fold a little of the egg white into the chocolate mixture to loosen it, then gently fold in the remaining egg white until combined.
6. Spoon the mixture into the prepared dishes. Run the tip of a folded piece of paper towel around the lip of the ramekin, between the mixture and the dish (this will help the soufflé to rise). Bake for 20 minutes, remove from oven, dust with icing sugar and serve immediately.