2 whole eggs plus 2 extra yolks
88g unsalted butter, plus more for greasing
85g 70% dark chocolate, finely chopped
100g brown sugar
2 tablespoons plus 1/2 teaspoon cornflour
Icing sugar for dusting
Beat together the whole eggs and the egg yolks and set aside at room temperature.
Melt the butter in a small saucepan over medium-low heat without burning, until just before the butter starts to froth. Set aside.
Place the chocolate in a medium mixing bowl. Add the melted butter and whisk together until the chocolate melts. Next, add the brown sugar and cornflour and mix. Finally, add the beaten eggs and mix quickly before straining the mixture through a sieve.
The soufflé mixture should be left to sit covered in the refrigerator for a day before cooking.
To bake, preheat the oven to 180°C, gas 4, to 190°C. gas 5. Grease 4 oven proof moulds 3 inches (8cm) in diameter with the extra butter.
Lay 4 pieces of greaseproof paper larger than the moulds on a baking sheet and arrange the moulds on top. Fill each with the soufflé mixture.
Bake for about 12 minutes. As soon as the soufflés are done, place them on individual plates and remove the greaseproof paper and moulds. Do this quickly, otherwise the chocolate will harden.
Sift icing sugar through a sieve over the tops of the soufflés to finish.
TIPS FROM OUR CHEFS
Some of the measurements and steps in this recipe may seem precise, but don't be put off - this soufflé is actually pretty simple to master and quick to pull together. Serve warm with ice cream of your choice, fresh fruit or both!