A light and fluffy dessert flavoured with dark chocolate and hazelnut praline.
Preheat the oven to 200'C.
Brush your moulds with melted butter and dust with sugar. Chill until needed.
Melt your chocolate over a bain marie. Put your milk and praline into a large saucepan and bring to the boil. Slake your cornflour with a little water, add to the milk and cook until thickened. Lightly beat your egg yolks, pour over your thickened milk mixing well, then pour in your melted chocolate and cognac. Stir together well and leave on one side to cool down to room temperature.
Whisk your egg whites until stiff then add your caster sugar and continue whisking until thick and glossy. Fold gently into your cooled chocolate and praline base. Spoon into your moulds, level the tops and place into the oven for 10-15 minutes until well risen. Dust with icing sugar and serve immediately.
«Brush the butter into your souffle moulds from bottom to top. This will help the souffles rise as they cook.»