Hot chocolate soufflé

To make the soufflé: Heat the oven to 200 C / fan 180 C / gas 7. Place a baking tray on the top shelf of the oven to warm and ensure there is enough room for the soufflés to rise.

Rub the knob of butter around the inside of two ramekins, then add 1 teaspoon of caster sugar to each and swirl it around so that the butter is covered with a thin layer of sugar. Throw away any sugar that hasn't stuck.

Break the chocolate into small pieces and place in a bowl over simmering water until it melts.

Separate the eggs. Use a wooden spoon to mix the yolks with 25g caster sugar until it becomes creamy. Stir the yolk mixture into the chocolate.

Whisk the egg whites. It will take a few minutes until they become light and fluffy. Add 1 teaspoon of sugar and keep whisking until it is thick and shiny.

Stir a spoonful of the whites into the bowl of chocolate and stir gently to loosen the mix. Carefully fold in the rest of the egg whites using a large metal spoon.

Spoon the soufflé mix into the ramekins and bake for around 10 minutes when they should have risen but still have a little wobble in the middle. When the soufflés are ready, take them out of the oven and put the ramekins onto a serving plate. Dust with cocoa powder to serve, if desired.