Double baked Excellence 70% Cocoa soufflé

METHOD

1. Grease some oven proof dariole moulds.
2. Melt the butter in a sauce pan. Add flour all at once and cook a roux.
3. Little by little, add the milk, stirring with a whisk ensuring there are no lumps. Cook mixture until thick.
4. Take off the heat and add the chocolate and the egg yolks. Mix until smooth.
5. In a separate bowl, make a meringue with the egg whites and the sugar.
6. Gently fold under the milk chocolate mixture and divide into the prepared dishes.
7. Place in a deep roasting tray and fill hot water to half way up the mould.
8. Bake at 200°C for around 15 minutes or until soufflés have risen and are slightly firm to touch.
9. Take out of the oven and allow to cool fully.
10. Gently remove soufflés from the mould and place on a tray lined with baking paper.
11. Before serving, place into a medium oven for 10 minutes to warm through and slightly puff up again.
12. Serve with some chocolate sauce.