Chocolate Souffle

Brush 6 x 150ml ramekins with melted butter, making sure to get the sides. Sprinkle them with 2 tablespoons of caster sugar, then tip out any excess. This sugary coating helps the soufflés climb.

Next, melt the chocolate and cream together in a heatproof bowl set over a pan of simmering water; be careful not to let the bowl touch the water. Once melted and smooth, cool it slightly, then mix in the egg yolks.

In a separate, very clean bowl, whisk the egg whites until they hold soft peaks. Gradually add the sugar, 1 tablespoon at a time, whisking well after each addition until the whites are glossy and hold stiff peaks. Take a spoonful of the whipped egg whites and stir it into the chocolate mixture to lighten it, then gently fold in the remaining whites until just combined, being careful not to deflate them.

Working quickly, fill the prepared ramekins with the soufflé mixture. Wipe the rims completely clean and run your thumb around the edges to create a clear path for the soufflé to rise.

Immediately turn the oven down to 200°C/fan 180°C/gas 6. Place the ramekins onto the hot baking tray you preheated, then bake for 8-10 minutes until they are dramatically risen with a slight wobble in the center. The key here is patience: do not open the oven door too early, as this can cause the soufflés to collapse.