Hot Chocolate Rum Souffle

Ingredients:

75g of dark 70% cocoa chocolate
1 1/2 Tbsp double cream
1 1/2 Tbsp rum
Butter
Caster sugar
3 egg yokes
4 egg whites

Method:

1. Heat oven to 200C & place baking sheet inside to preheat.
2. Melt chocolate in double cream & remove from heat.
3. Add in rum, stir & leave to cool.
4. Brush soufflé dish with melted butter & dust with caster sugar.
5. Whist egg yokes thoroughly & then add into chocolate mixture.
6. Whist eggs whites to soft peaks stage & then add 1 Tbsp castor sugar & whisk.
7. Fold a quarter of egg whites into chocolate mixture, then add remaining egg whites.
8. Pour mixture into  soufflé dish.
9. Bake soufflé on preheated baking sheet in centre of oven for 20 minutes.
10. Dust soufflés with icing sugar.
11. Serve on warm serving plates with chocolate sauce (made with chocolate & double cream) & cream.