Ingredients
1 Tbsp unsalted butter, plus extra, to grease
2 Tbsp caster sugar, plus extra 100g
3 free-range eggs, separated
15g cornflour
1 tsp cocoa powder
125ml milk
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
Method
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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.
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Put egg yolks, cornflour and cocoa in a bowl. Whisk by hand until smooth.
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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.
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Whisk in chocolate, vanilla and coconut essence until smooth. Set aside to cool to room temperature.
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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.
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Fold ¹⁄³ of the mixture through cooled chocolate mixture then fold in the remaining until combined.
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Spoon mixture into prepared ramekins. Bake on pizza stone for 8 minutes or until risen.
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Meanwhile, put coconut cream and icing sugar in a small bowl. Mix.
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Dust soufflés with icing sugar and serve immediately with coconut flakes and coconut cream mixture on the side.
