Instructions: Preheat the oven to 180C/350C/Gas 4.
Butter and flour a 30 x 7.5cm cake tin.

Melt the chocolate with the butter in a bowl over a pan of simmering water the water should not be allowed to touch the bowl.

Remove the bowl from the pan cool a little then whisk in the egg yolks.

Add the sugar and cocoa powder and mix well.

Beat the egg whites until they form soff peaks.

Fold into the chocolate mixture a third at a time.

Pour the mixture into the prepared cake tin and bake in the oven for approximately 30 minutes or until the cake has risen like a souffle and is slightly set.

Now place on top a plate that fits exactly inside the tin press down firmly and weight it. Leave to cool for 30 minutes then turn out.

This is a squashed chocolate souffle.

Serves 10

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