- 15g Plain flour
- 50g (2oz) Caster sugar
- 3 Large eggs
- 15g (1/2oz) Cornflour
- 150g (5oz) Dark chocolate
- 75g (3oz) Butterunsalted butter, plus extra for melting
- 250ml (8fl oz) Semi-skimmed milk
- 1 Orangezested
- Cocoa powderfor dusting
Cooking Tip: Sprinkling ramekins with breadcrumbs or sugar helps the mixture rise; infusing the milk gives extra flavour; and folding in egg whites gently helps create light, fluffy soufflés.
Preheat the oven to gas 5, 190°C, 170°C fan. Warm a baking sheet in the oven.
Brush 8 x 100ml (31⁄2fl oz) ramekins with melted butter and sprinkle over 2-3tbsp caster sugar in an even layer.
Separate 3 eggs. Whisk the yolks with 50g (2oz) caster sugar until pale and thick. Sift in 15g (1⁄2oz) plain flour and 15g (1⁄2oz) cornflour; combine.
Put 150g (5oz) dark chocolate, broken into pieces, in a bowl over simmering water. Once it has melted, stir in 75g (3oz) unsalted butter. Set aside.
Bring 250ml (8fl oz) semi-skimmed milk to the boil in a pan. Remove from the heat and gradually whisk into the egg mixture. Return to the pan and cook over a medium heat, stirring, until smooth. Remove from heat and stir in the chocolate mixture. Add the zest of 1 orange. Leave to cool slightly.
Whisk the egg whites until they form soft peaks. Gently fold a spoonful into the chocolate mixture. Repeat until all the egg white is folded in.
Divide the mixture between the ramekins and level the top. Run a finger around the inside rim of the ramekins. Bake for 11-12 minutes on the hot baking tray. Dust with cocoa powder and serve immediately.