Directions

1. Preheat oven to 180°C (350°F). Brush 2 x 1-cup ramekins with the butter and dust with the sugar and cocoa.

2. Place the milk, coffee, cocoa, vanilla and sugar in a small saucepan over low heat and stir well until dissolved.

3. Whisk in Egg yolks and cornflour until the mixture just begins to thicken. Add the chocolate and cook, whisking until very thick. Remove from heat and place in a large bowl. Refrigerate until needed.

4. In a large clean bowl (I like to wipe out with vinegar to ensure clean as it helps the eggs whip better). Place the egg whites and cream of tartar then whisk until stiff peaks

5. Remove the chocolate mixture from the fridge and whisk to loosen up and smooth out. Gently add spoonfuls of the egg white mixture and fold through until just combined.

6. Spoon the mixture into the ramekins. Place the ramekins on a baking tray and then run your finger around the inner edge of each ramekin to clean the rim. This help the souffle rise nicely.

7. Place tray into the preheated oven and Bake for 15 minutes or until risen and golden.

8. While the soufflés are in the oven place the chocolate, cream and vanilla in a small saucepan over low heat and cook, stirring until melted and smooth.

9. Dust the soufflés with extra cocoa or grated chocolate and spoon over the sauce. Serve immediately with ice cream and enjoy!