Instructions: Pre-heat the oven to 220 C/425 F/gas mark 7

Melt the chocolate in a mixing bowl placed over a saucepan of simmering water. When completely melted, beat in the egg yolks with a wooden spoon until the mixture becomes thick and stiff.

In the food mixer, whisk the egg whites until they start to thicken. At this point add all of the sugar and continue to whisk for about 3 minutes until the meringue becomes thick and smooth. It should just come to soft peaks.

Whisk about one fifth of the meringue into the chocolate and yolk mix and then carefully fold in the remaining meringue. You need to retain as much volume as possible, since it is the trapped air in the mix which makes the souffle rise.

Divide the mixture into the ramekins and give each one a good tap to flatten the surface. There is no need to smooth the top. Bake them in the oven for 12 to 15 minutes until theyve risen well. Dust each one with icing sugar and serve with a dollop of whipped cream flavoured with the cognac.

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