- 2 - egg yolks
- 80ml - milk
- 15ml - cornflour
- 15ml - cocoa powder, extra for dusting
- 60ml - castor sugar
- 50g - dark chocolate, chopped
- 3 - egg whites
- 1ml - cream of tartar
- 80g - dark chocolate
- 60ml - cream
- 5ml - vanilla essence
Preheat the oven to 180°C. Grease four ramekins.
Place the egg yolks, milk, cornflour, cocoa and sugar in a small saucepan over medium heat and cook, whisking, for 3 minutes or until the mixture just begins to thicken. Add the chocolate and cook, whisking, for 1 minute or until very thick. Transfer to a large bowl and refrigerate for 5 minutes.
Put the egg whites and cream of tartar in a bowl and whisk until stiff peaks form. Remove the chocolate mixture from the fridge and whisk until smooth. Fold the egg white mixture into the chocolate mixture in three batches.
Spoon the chocolate mixture into the prepared ramekins. Leave space, about ½cm, in each ramekin.
Put the ramekins on a tray and bake for 15 minutes or until risen.
Put the chocolate, cream and vanilla in a small saucepan over low heat and cook, stirring, for 5 minutes or until melted and smooth.
Dust the soufflés with extra cocoa and pour the chocolate sauce over. Serve immediately