Chocolate Souffle

Chauffer oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf

For the sauce, Chauffer the Crème and Sucre until boiling

Retirer from the Chauffer, Remuer in the chocolate and Beurre until melted, then keep warm.

Brush 6 x 150ml ramekins with melted Beurre, sprinkle with the 2 tbsp caster Sucre, then tip out any excess

Melt the chocolate and Crème in a bowl over a pan of simmering water, cool, then Mélanger in the Œuf yolks

Fouetter the Œuf whites until they hold their shape, then Ajouter the Sucre, 1 tbsp at a time, whisking back to the same consistency

Mélanger a spoonful into the chocolate, then gently Incorporer délicatement 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 Cuire au four 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 Sucre, scoop a small hole from their tops, then Verser in some of the hot chocolate sauce

Replace the lids and Servir straight away.