Chocolate souffles

Serves 6

10g butter, melted, to grease
1/3 cup caster sugar
30g butter
1 tbsp plain flour
1/4 cup milk
6 eggs, at room temperature, separated
150g dark chocolate, melted
double cream, to serve

1. Place oven shelf in the lower part of the oven. Place a large baking tray on shelf. Preheat oven to 180 fan forced. Using an upward motion brush the six ramekins with melted butter. Sprinkle with 2 tbsp sugar to coat. Shake out excess.

2. Melt butter in small saucepan until foaming. Add flour, cook, stirring with a wooden spoon for 1-2 mins until mixture bubbles. Remove from heat and gradually stir in milk.

3. Return to heat. Cook, stirring for 2-3 mins until mixture boils and thickens. Transfer to a large bowl. Stir in remaining sugar, 2 egg yolks and chocolate. Set aside for 5 mins.

4. Using an electric mixer, beat 6 eggwhites until soft peaks form. Using a metal spoon, stir 1/4 of the egg white into the chocolate mixture. Fold in remaining eggwhite.

5. Spoon mixture into prepared ramekins, leaving 1cm below rim. Gently tap base of each ramekan on work surface to remove air pockets. Smooth tops. Place ramekins on hot baking tay. Bake 18-20 mins or until puffed. Serve with double cream.