150 grams Dark chocolate (70% cocoa solids), Grated
40 grams Cocoa powder
40 grams Corn starch
100 milliliters Water
4 Egg whites
1. Grease the bottom and sides of two ramekins (10cm by 5cm) with cold butter. Preheat oven to 170℃.
2. Combine the cornstarch and cocoa powder. Add the water and mix into a paste. Heat the paste over a pot of simmering water until it thickens and simmer for a few moments. Stir throughout. Remove from heat and allow to cool. Once cooled, add the grated chocolate.
3. Use an electrical whisk and beat the egg whites in a metal mixing bowl until very stiff and shiny.
4. Add the cooled chocolate mixture to the egg whites and fold through. Pour the mixture into the buttered ramekins and fill to the top. Flatten the tops and wipe off all excess mixture from the ramekin. Remove all possible air bubbles from the ramekins by tapping them a few times on a hard surface. Place the soufflés in the preheated oven and cook for 20 minutes. Dust the tops with more cocoa powder or caster sugar if you wish and serve immediately.