Get this light and airy chocolate soufflé right and it will puff up beautifully as it comes out of the oven - we're sure you won't have any trouble eating it straight away, as this is when it tastes best!Makes:

4 individual soufflésPrep time: 35 minsCooking time: 7 mins(may need up to 8 mins longer)Total time: 42 mins(depends on size of

soufflé)Ingredients    * 3 x 45g 70% dark chocolate, like Divine chocolate .

    * 125ml strong black coffee, like Fairtrade coffee
    * 3 large free range eggs, separated
    * 2 eggs whites
    * 2tbsp of brandy
    * 3tbsp caster sugar
    * Icing sugar for dusting

You'll also need:

    * 1 x 1.25ml souffle dish, or 4 x 300ml souffle dishes, or 4 x oven-proof large coffee cups
    * A baking trayMethod   1. Brush the inside of the soufflé dish or dishes with melted butter, and sprinkle with caster sugar. Set on a baking tray.

   2. Break up the chocolate and put into a heavy-based pan with the coffee. Set over a low heat and stir with a wooden spoon, until melted. Take the pan off the heat and beat the three egg yolks into the hot mixture so they cook and thicken it. Stir in the brandy. The soufflé can be covered and kept at a cool room temperature for up to an hour at this point.

   3. Half an hour before serving, heat the oven to 220ºC/425ºF/gas 7.

   4. Put the five egg whites into the food mixer and whip until stiff. Add the caster sugar and beat 20 secs longer or until the mixture looks glossy. Gently heat the chocolate mixture until just hot to the touch then remove the pan from the heat. Stir in about a quarter of the whites just to loosen the mixture then add this mixture to the whites and carefully fold them together.

   5. Spoon into the prepared dish (or dishes) and bake at once in the heated oven allowing 12-15 mins for the large soufflé or 7-9 mins for the smaller ones - the mixture should still be wobbly in the centre. Sprinkle with icing sugar and serve immediately.