Chocolate souffle

NZ Woman's Weekly 28/10/2007

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1 to grease	Butter
125 g	Dark chocolate, coarsely chopped
5	Eggs, 3 x yolks & 5x whites
⅓ cup	Caster sugar, plus extra for moulds

Heat oven to 180 degC. Grease six individual 180ml-capacity moulds with butter and dust with sugar.
Melt chocolate in a heatproof bowl over a saucepan of gently simmering water. Stir until smooth.
Remove to cool a little, then stir in egg yolks (the mixture will thicken slightly).
Meanwhile, whisk egg whites in a clean bowl until soft peaks form. Whisk in measured sugar a little at a time, and then continue to whisk until mixture is firm and glossy.
Stir one-third of the egg whites into the chocolate mixture to lighten, then fold through the remaining egg whites.
Divide mixture between prepared moulds to fill by three-quarters.
Bake for 20 to 30 minutes until souffle have risen and are just cooked. Serve immediately.