Preheat the oven to 200'C.
Crush the chillis.
Whisk 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, crushed chillis and the Cognac, mix well and then set aside.
Whisk the egg whites with 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.
«When mixing the meringue into the chocolate, make sure the chocolate mix is not to hot. For best results, allow it to cool to room temperature before combining.»