Chocolate Souffle

15 squares of dark chocolate (had to count them while video was paused)
Butter (presumably unsalted) at room temperature.
Sugar
4 egg whites
4 egg yolks

Melt the chocolate over a bain-marie

Butter the mould lightly finishing with brush strokes from bottom to top on the sides. Toss some sugar around the mould to coat.

Whip the egg whites with a good dash of sugar to soft peaks.

Mix the yolks through the melted chocolate until well combined.

Mix 1/3 of the whites through the chocolate mixture until well combined.

Gently fold in the remaining whites until combined. Be careful not to lose any air from the whites.

Spoon the mixture into the moulds

Take care not to splash any mixture on the sides or the souffle will stick when rising.

Bake in the oven for 8 - 10 mins at 200 C

Serve with a chocolate cream (grated choc mixed through whipped cream).

Thanks again Master Chef Australia 2010