Oil a loose bottomed 7 in (18 cm) cake tin. Separate the yolks from the whites of egg, putting the yolks in a large mixing bowl and the whites in a slightly smaller one. Put the milk, caster sugar, 2 tablespoons brandy and vanilla essence in with the yolks. Put the bowl over a large saucepan of simmering water and whisk the contents together for 10–15 minutes until it has thickened slightly and is very hot. Dissolve the gelatine completely in a little water in a saucepan over a low heat. Whisk the gelatine into the hot egg mixture. Let it go cold in the bowl until it just begins to set. Re-whisk briefly to make it smooth. Whisk the egg whites until stiff and fold them into the yolk mixture together with the chopped nuts. Put the mixture into the oiled cake tin and chill in the fridge until set. Turn it out of the cake tin upside down on to a serving dish and then carefully remove the loose bottom of the cake tin which will now be on top of the soufflé. Grate a little chocolate or sprinkle some nuts on the top to decorate. Keep in the fridge. In a small basin over simmering water, or in a double saucepan, melt the chocolate, broken up, with the brandy, butter and the golden syrup, and stir well together. Serve this sauce hot with the chilled soufflé. I serve a little cream with it too, the sight of it trickling over the hot chocolate sauce is very mouthwatering.