| 1 | It is a very light souffle, which doesn"t sink *too* much when you dig into it. |
| 2 | If any is left over it is still very fluffy and yummy when cold. |
| 3 | mix cornflour to a thin paste with some of the milk. |
| 4 | Put the remaining milk in a saucepan with the chocolate and sugar, and stir over a gentle heat until the chocolate melts and the sugar dissolves. |
| 5 | add cornflour paste carefully and bring mixture to boil to thicken, stirring continuously, then remove from heat. |
| 6 | beat in egg yolks one by one, and leave mixture to cool slightly. |
| 7 | (you can prepare in advance this far and if needed warm the mixture slightly before continuing). |
| 8 | beat egg whites until they begin to stand in soft peaks, then add extra sugar and beat until the mixture stands in stiff peaks but is not dry. |
| 9 | Fold into chocolate mixture gently. |
| 10 | immediately pour into greased and sugared 1 litre souffle dish (with a paper collar), and bake at 190 degrees celsius for 40 - 45 minutes. |
| 11 | Serve immediately. |
