Chocolate Souffles

1. 1

   Grease ten 1/2 cup ovenproof dishes with softened butter.

2. 2

   Place sugar in one of the dishes, turn dish to coat base and side.

3. 3

   Tip excess sugar into next dish, repeat with all dishes.

4. 4

   Place dishes on oven tray.

5. 5

   Combine chocolate and butter in large heatproof bowl over pan of simmering water, ensuring that water does not touch bottom of bowl, stir until melted.

6. 6

   Remove bowl from heat, stir in egg yolks.

7. 7

   Beat egg whites in large bowl with electric mixer until soft peaks form, gradually add extra sugar, beating until dissolved.

8. 8

   Using a balloon whisk, gently fold half of the egg-white mixture into chocolate mixture, then gently fold in the remainder of the egg-white mixture.

9. 9

   Divide souffle mixture among dishes.

10. 10

    Bake uncovered for about 12 minutes in preheated oven to moderately hot 180C.

No additional tips available.