DARK CHOCOLATE SOUFFLES

Dark Chocolate Rum Souffles**

For the soufflés:
4 oz (110 g) dark chocolate (75 per cent cocoa solids)
2 T rum
2 T double cream
4 large egg yolks
6 large egg whites
a little melted butter for greasing
a little golden caster sugar for dusting ( I determined this was demerara sugar)
For the sauce:
3 oz (75 g) dark chocolate (75 per cent cocoa solids)
2 T double cream
To serve:
10 fl oz (275 ml) double or single cream
a little icing sugar for dusting
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Pre-heat the oven to gas mark 6, 400°F (200°C).
You will also need a medium-sized baking tray; six 3 inch (7.5 cm) deep ramekins, with a base diameter of 2½ inches (6 cm) and a top diameter of 3 inches (7.5 cm) (or six similar-sized heatproof dishes).

First of all, pop the baking tray into the oven to pre-heat. Now break the chocolate into a heatproof mixing bowl, add the rum and cream, and place the bowl over a pan of barely simmering water, making sure the base of the bowl doesn't touch the water. Leave it until the chocolate is just soft, which will take about 6 minutes, them remove it from the heat and beat with a wooden spoon until it's smooth and glossy. Allow it to cool.
In the meantime, brush the ramekins with melted butter and dust with golden caster sugar.
Now, in a small bowl, whisk the egg yolks thoroughly and stir them into the chocolate mixture. Then, in another, large, grease-free bowl – and making sure the beaters of your electric hand whisk are clean and dry – whisk the egg whites until they form stiff peaks. Then, using a metal spoon, fold a quarter of the egg white into the chocolate mixture to loosen it and then fold in the rest gently and carefully.
Next, pour the whole lot into the ramekins and bake on the baking tray for about 10 minutes, or until the soufflés are puffy and springy to the touch.
Meanwhile, make the chocolate sauce. Break the chocolate into another heatproof mixing bowl and add the cream. Place it over a pan of barely simmering water, once again making sure the base of the bowl doesn't touch the water. After about 6 minutes, remove it from the heat and beat it with a wooden spoon until smooth. Pour the sauce into a warmed jug and keep warm.
Serve the soufflés straight from the oven, dusted with the icing sugar. Hand round the chocolate sauce and cream in jugs – then the surface of the soufflés can be gently divided using a teaspoon, and the sauce and cream poured into the space.