1 Tbsp unsalted butter, plus extra, to grease
2 Tbsp caster sugar, plus extra 100g
3 free-range eggs, separated
1 tsp cocoa powder
60g dark chocolate (70% cocoa), finely chopped
1 tsp vanilla extract
2 tsp coconut essence
½ tsp cream of tartar
250ml coconut cream
100g icing sugar mixture, plus extra, to dust
Toasted coconut flakes, to serve
Put a pizza stone on bottom shelf of oven and preheat to 170°C. Grease four ¾-cup capacity ramekins then add ½ Tbsp of the caster sugar to each ramekin, swirling until generously coated in sugar. Discard excess sugar.
Put egg yolks, cornflour and cocoa in a bowl. Whisk by hand until smooth.
Put milk and 30g of the extra caster sugar in a small saucepan over a medium heat. Bring to the boil then pour onto yolk mixture, whisking until smooth. Return to pan, set over a medium heat and bring to a simmer, stirring, until thickened. Remove from heat.
Whisk in chocolate, vanilla and coconut essence until smooth. Set aside to cool to room temperature.
Put egg whites, cream of tartar and 50g of the remaining extra caster sugar in a large bowl and whisk, using an electric hand mixer, until soft peaks form. Gradually add the remaining sugar, beating until medium peaks form.
Fold ¹⁄³ of the mixture through cooled chocolate mixture then fold in the remaining until combined.
Spoon mixture into prepared ramekins. Bake on pizza stone for 8 minutes or until risen.
Meanwhile, put coconut cream and icing sugar in a small bowl. Mix.
Dust soufflés with icing sugar and serve immediately with coconut flakes and coconut cream mixture on the side.