Chocolate Souffle

For the moulds

• 50 g butter, melted
• 50 g caster sugar
• 1

Brush six soufflé moulds with the melted butter. Mix the sugar, flour and cocoa together and coat the inside of the soufflé moulds with the mixture, tapping any excess from the moulds.

Preheat the oven to 200°C/400°F. Mix the egg yolks into the crème pâtissière and fold in the