3tbsp caster sugar<br />
3 medium eggs<br />
50g (2oz) caster sugar<br />
15g (1/2oz) plain flour<br />
15g (1/2oz) cornflour<br />
150g (5oz) dark chocolate<br />
75g (3oz) unsalted butter, plus extra for melting<br />
250ml (8fl oz) semi-skimmed milk<br />
1 orange, zested<br />
cocoa powder, for dusting
Preheat the oven to gas 5, 190°C, 170°C fan. Warm a baking sheet in the oven.<br />
Brush 8 x 100ml (31?2fl oz) ramekins with melted butter and sprinkle over 2-3tbsp caster sugar in an even layer.<br />
Separate 3 eggs. Whisk the yolks with 50g (2oz) caster sugar until pale and thick. Sift in 15g (1?2oz) plain flour and 15g (1?2oz) cornflour; combine.<br />
Put 150g (5oz) dark chocolate, broken into pieces, in a bowl over simmering water. Once it has melted, stir in 75g (3oz) unsalted butter. Set aside.<br />
Bring 250ml (8fl oz) semi-skimmed milk to the boil in a pan. Remove from the heat and gradually whisk into the egg mixture. Return to the pan and cook over a medium heat, stirring, until smooth. Remove from heat and stir in the chocolate mixture. Add the zest of 1 orange. Leave to cool slightly.<br />
Whisk the egg whites until they form soft peaks. Gently fold a spoonful into the chocolate mixture. Repeat until all the egg white is folded in.<br />
Divide the mixture between the ramekins and level the top. Run a finger around the inside rim of the ramekins. Bake for 11-12 minutes on the hot baking tray. Dust with cocoa powder and serve immediately.<br />
Cooking Tip: Sprinkling ramekins with breadcrumbs or sugar helps the mixture rise; infusing the milk gives extra flavour; and folding in egg whites gently helps create light, fluffy soufflés