Chocolate and Chestnut Ricotta Souffles

MAKES 3 SMALL SOUFFLES Soft unsalted butter for the ramekins

15g cocoa powder, plus 2tsp for the ramekins

45g light brown muscovado or coconut sugar, plus 2tsp for the ramekins

3 x 5g lumps of 70–85% cocoa solids dark chocolate

3 marrons glaces (candied chestnuts), halved

135g ricotta 2 eggs, separated Golden icing sugar to dust (optional)

● Preheat the oven to 180C/350F/gas mark 4 and place a baking tray (sheet) inside to heat up. Butter three ceramic ramekins using a pastry brush, brushing vertically up the sides of the ramekins, as if to help the souffle rise. Combine the extra teaspoons of cocoa powder and sugar and coat the bottom and sides of the ramekins with this, tapping out any excess. Set aside. put over a medium-high heat until it comes to the boil.

● Meanwhile combine the ricotta, cocoa powder and egg yolks.

● Separately whisk the egg whites until light and fluffy, then add the muscovado sugar and whisk a little more until just combined. Fold the whisked whites carefully into the ricotta base. Divide the mix between the three ramekins.

● Push the chocolate-filled chestnuts into the centre of each and down to the bottom. Using a palette knife, or a regular knife, run over the top of each souffle so it has a smooth top, then sweep around the edge of each ramekin with your thumb so that you can just see the rim.

● Turn the boiling water off under the roasting tin (pan), place the souffles in it so that the water comes 2–3cm up the sides of each ramekin, and place on the hot tray in the middle of the oven.