Ingredients

• 30g/1oz butter
• plus extra for greasing
• 30g/1oz plain flour
• 100ml/3½fl oz milk
• 1 free-range egg yolk
• 55g/2oz chocolate
• melted
• 2 tbsp maple syrup
• plus extra to serve
• 3 free-range egg whites
• whisked until stiff peaks form when the whisk is removed
• icing sugar
• for dusting

Directions

• Preheat oven to 200C/400F/Gas 6.
• Place a baking sheet in the oven to preheat.
• Grease two ramekins with butter and set aside.
• Melt the butter in a small saucepan over a medium heat. Add the flour and stir to form a thick paste or roux. Cook for one minute then remove from the heat.
• Gradually add the milk
• whisking continuously
• until a thick and smooth sauce is formed.
• Mix the egg yolk
• chocolate and maple syrup together in a separate bowl.
• Gradually add the white sauce to the chocolate mixture
• stirring constantly.
• Carefully fold the egg whites into the chocolate mixture
• then fill the two ramekins with the soufflé mixture. Run a thumbnail or teaspoon handle around the inside edge of the ramekins.
• Place the ramekins onto the preheated baking sheet and bake for 8-10 minutes
• until the soufflés have risen.
• To serve
• place each soufflé onto the centre of a plate
• dust with icing sugar and drizzle with maple syrup.