Individual Chocolate Souffles

2.5 oz caster sugar
1 oz plus 1 Tbs unsweetened cocoa powder
3 fl oz cold water
6 egg whites
powdered sugar

1. Pre-heat oven to 375
Lightly butter 6 individual souffle dishes or ramekins
Mix together 1 Tbs of the cocoa powder and 1 Tbs of the sugar
Sprinkle mixture over the bottom and sides of the dishes and shake out any excess

2. In a saucepan, combine the remaining cocoa powder and the cold water
Bring to a boil over medium heat, whisking constantly
Pour into mixing bowl

3. With and electric mixer, beat the egg whites until soft peaks form
Add the remaining sugar and continue to beat until the peaks are stiff

4. Add 1/4 of the egg white to the chocolate mixture and stir well to combine
Add the remaining egg white and fold gently but thoroughly, until no streaks of whites are visible

5. Divide the chocolate mixture between the prepared dishes, filing them to the top
Smooth the surface with a metal spatula
Run your thumb around the rim of each dish so the mixture will not stick when rising

6. Bake until well risen and set, 14 - 16 minutes
Dust with powdered sugar and serve immediately

Note: I would recommend using a chocolate syrup or ice cream to sweeten up as they are not sweet. You must eat immediately or they will fall, they cannot be saved for later. :(