Step 2

Make the sauce: heat the light cream and 25g sugar until boiling. Remove from heat, stir in the 100g dark chocolate and 25g butter until melted and smooth. Keep warm.

Step 3

Brush 6 × 150ml ramekins with melted butter. Sprinkle with the 50g superfine sugar, turning each ramekin to coat the inside, then tip out any excess.

Step 4

Melt the 175g dark chocolate with the 2 tbsp heavy cream in a bowl set over a pan of simmering water. Remove from heat and cool slightly, then stir in the egg yolks.

Step 5

Whisk the egg whites until they hold their shape, then add the remaining superfine sugar a tablespoon at a time, whisking back to the same consistency after each addition.

Step 6

Stir a spoonful of the egg whites into the chocolate mixture to loosen it, then gently fold in the rest.

Step 7

Working quickly, fill the ramekins with the soufflé mixture, wipe the rims clean and run your thumb around the inside edges. Turn the oven down to 200°C / 180°C fan / Gas 6. Place the ramekins on the hot baking tray and bake for 8–10 minutes until risen with a slight wobble.

Step 8

Dust with icing sugar. Scoop a small hole in the top of each soufflé, pour in some hot chocolate sauce and replace the 'lids'. Serve immediately.