Chocolate and walnut souffle

Method

Beat butter, 100g of castor sugar and egg yolks together until pale and creamy.

Bring a small pot of water to the boil.

Place chocolate in small bowl that fits over the pot but does not touch the boiling water.

Once water is boiling, place bowl with chocolate over it and turn off heat.

This should melt the chocolate in a matter of minutes.

Meanwhile, soak half the bread in enough milk to saturate for a minute or so.

Squeeze as much milk out as possible.

Beat melted chocolate and squeezed bread into butter mixture.

Chop remaining bread into large crumbs and mix in along with the walnut meal.

Beat egg whites with remaining 30g sugar to form stiff peaks. Fold into mixture.

Grease 4 souffle moulds with butter and dust with castor sugar.

Add mixture until each mould is three-quarters full, then place moulds in an ovenproof dish.

Fill dish with water to form a bain-marie (water level should come to three-quarters of the moulds' height).

Place in a preheated 120C oven for 35 minutes.

Can be served hot, straight from the oven and dusted with icing sugar.

Place on plates and serve with chocolate and cinnamon cream.

Alternatively, let the souffles cool a little before unmoulding.

They can be refrigerated and, when ready to serve, warmed in a microwave and served unmoulded with chocolate and cinnamon cream.