These are heavenly! To make them even more divine, slip a spoonful of freshly churned vanilla ice cream into the centre of each soufflé at the table.
40g (3 tbsp) softened butter, to grease dishes
40g (3¼ tbsp) caster (superfine) sugar, plus 40g (3¼ tbsp) to coat dishes
15g (2 tbsp) cocoa powder, sifted
120g (4¼oz) plain chocolate (70% cocoa solids), chopped into small pieces
10 medium egg whites
icing (confectioners’) sugar, to dust
350ml (1½ cups) milk
80g (6½ tbsp) caster (superfine) sugar
4 medium egg yolks
30g (3½ tbsp) plain (all-purpose) flour
Butter 4 individual 10 cm (4in) soufflé dishes and coat the insides with 40g (3¼ tbsp) of the sugar.
To make the pastry cream, put the milk and two-thirds of the sugar in a small pan and slowly bring to the boil. Put the egg yolks and remaining sugar in a bowl and whisk to a ribbon consistency, then incorporate the flour. Pour the hot milk on to the yolks, stirring continuously with a whisk. Return to the pan and whisk over a low heat for 1 minute. Pour into a bowl, cover with cling film (plastic wrap) and let cool slightly.
Preheat the oven to 190ºC/375ºF/Gas 5 and put a baking sheet inside to heat. Measure 280 g (1¼ cups) of the pastry cream and delicately mix in the cocoa powder and chopped chocolate using a whisk. (Keep the rest of the pastry cream for another use.)
Beat the egg whites to a thick foam, then add the remaining 40 g (3¼ tbsp) sugar and continue to beat until they form soft peaks. Fold one-third into the pastry cream using a whisk, then delicately fold in the rest with a large spoon; the mixture will be fairly loose.
Divide the mixture between the soufflé dishes, filling them to the top. Stand on the hot baking sheet and cook for 10 minutes. As you take the soufflés out of the oven, dust the tops with icing sugar, place on warm plates and serve immediately.