½ cup (50g) cocoa powder
2 eggs, separated
1 tbs cornflour
¾ cup (120g) icing sugar, sifted
4 egg whites
1 Preheat oven to 220°C or 200°C fan-forced. Lightly spray six 1-cup (250ml) capacity soufflé dishes with oil.
2 Place cocoa in a small saucepan with 2⁄3 cup (160ml) water. Stir over low heat until cocoa has dissolved. Bring to the boil and simmer for 2 minutes. Pour into a medium bowl and cool for 10 minutes. Add egg yolks, cornflour and half the icing sugar to cocoa mixture and stir until smooth.
3 Using electric beaters, beat the 6 egg whites in a clean, dry bowl until soft peaks form. Gradually beat in remaining icing sugar, 1 tablespoon at a time, beating well after each addition until sugar has dissolved and mixture is smooth and glossy. Gently fold egg white mixture into cocoa mixture in 2 batches (see Quick Tip).
4 Divide mixture among prepared dishes. Bake for 15 minutes or until soufflés are puffed and lightly browned. Serve immediately.
TIP: Use the freshest eggs possible and bring them to room temperature to ensure you get as much volume as possible when beating egg whites.
Quick tip: Use a large metal spoon to fold beaten egg whites into other mixtures. Metal spoons have a sharper edge that helps cut through the mixture without losing too much air.