Instructions

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 cream. 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 and vanilla. 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 220°C/425°F/Gas 7.
4. Put the five egg whites into the bowl of the food mixer and whip until stiff. Add the caster sugar and beat 20 seconds 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.
5. 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. Spoon into the prepared dish (or dishes) and bake at once in the heated oven allowing 12–15 minutes for the large soufflé or 7–9 minutes for the smaller ones – the mixture should still be wobbly in the centre.
6. Sprinkle with icing sugar and serve immediately.