2Whisk the egg yolks and the caster sugar together until pale and fluffy. Place the cream in a saucepan and bring to the boil. Once boiling, pour the cream on to the egg mixture and stir in. Add the chocolate and the cognac, mix well and then set aside.
3For the meringue: whisk the egg whites with the caster sugar until they reach the soft peak stage.
4Butter your souffle moulds and dust with sugar.
5Fold the meringue into the chocolate mixture, taking care not to overwork the mixture. Pour the souffle mixture into the moulds, transfer to the oven and bake for 8-9 minutes. Serve immediately.
« Replace the Cognac with Amaretto or Grand Marnier to give a different flavour to your souffle. »