Chocolate Souffle

Mix a small portion of the cold milk with the cornstarch. Set aside.

Heat the remaining milk to 185/195°F (85/90°C).

Combine some of the hot milk with the milk and starch mixture. Put everything back in the pan and bring to a boil.

Whisk in the chocolate, then add the egg yolks and mix.

Whip the egg whites until soft peaks form, adding all the sugar in one go at the start.

Incorporate this into your first mixture.

Pour into ramekins coated in butter and sugar and bake at 375°F (190°C) for 7-9 minutes, depending on size.