Preheat the oven to 200'C.
Whisk the egg yolks and the caster sugar together until pale and fluffy. Place the cream in a saucepan with the praline paste 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 while you prepare the rest of the recipe.
Whisk together the egg whites and the caster sugar until they reach the soft peak stage.
Butter your souffle moulds and dust with sugar.
Fold 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.
«Brush the butter into your souffle moulds from top to bottom. This will help the souffles rise as they cook.»