CHOCOLATE SOUFFLÉS

PREP + COOK TIME 40 MINUTES SERVES 4

1 tablespoon caster sugar

50g butter

1 tablespoon plain flour

200g dark eating chocolate, melted

2 egg yolks

4 egg whites

1/3 cup (75g) caster sugar cocoa powder, to dust

1 Preheat oven to 180°C/160°C fan. Grease 4 x ¾-cup (180ml) soufflé dishes. Sprinkle bases and sides with sugar; shake away excess.

Place dishes on an oven tray.

2 Melt butter in a small saucepan over medium heat, add flour; cook, stirring, for 2 minutes or until mixture thickens and bubbles. Remove from heat; stir in chocolate and egg yolks. Transfer to a large bowl.

3 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add extra sugar, beating until sugar dissolves. Fold the egg white mixture into the chocolate mixture, in two batches. Divide among dishes.

4 Bake soufflés for 15 minutes or until well risen. Serve immediately, dusted with cocoa powder.