Ingredients

• 25 grams Dark chocolate
• 1 tsp Cocoa powder
• 1 large Egg, separated
• 25 grams Caster sugar
• 1 tsp Grated orange zest
• 2 tsps Melted butter
• Caster sugar for sprinkling ramekins

Directions

1. Melt the chocolate - a zap at a low temperature in the microwave will work, or else use a water bath on the stove.
2. Prepare the ramekins - Brush with butter, stroking from bottom to top. Refrigerate then repeat the butter process. Coat with excess sugar, tip out the extra, then refrigerate until ready to put soufflé mix in.
3. Add the cocoa, egg yolk and orange zest and mix well.
4. In a separate bowl beat the egg white and slowly add the sugar until you get soft peaks.
5. Add 1/3 of the egg white mix to the chocolate mix and mix gently, but not too cautiously.
6. Add this chocolate mix back to the remaining egg white mix and fold very gently to keep in the air.
7. Carefully pour into prepared soufflé ramekins.
8. You can keep these in the fridge for a few hours before needed, they will just take a little longer to cook.
9. Bake in a 180*C oven for about 15min or until risen, but still slightly wobbly.
10. Serve with vanilla icecream.