Instruction

• Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf
• For the sauce, heat the cream and sugar until boiling
• Remove from the heat, stir in the chocolate and butter until melted, then keep warm
• Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess
• Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks
• Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency
• Mix a spoonful into the chocolate, then gently fold in the rest
• Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges
• Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble
• Don’t open the oven door too early as this may make them collapse
• Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce
• Replace the lids and serve straight away