Top baker Morgan Hipworth reveals how to make restaurant-quality chocolate soufflé at home

Preheat the oven to 180 degrees Celsius non fan-forced (Or 200 degrees Celsius fan forced, some oven fans are so strong they blow the soufflé over). 

Grease and sugar 4 x 250mm soufflé ramekins or mini copper pots.

To make the soufflés:

In a saucepan over low heat, bring the milk to a boil. 

In a bowl, whisk the egg yolks, half the caster sugar and the flour until light and fluffy. 

Slowly pour the hot milk over the egg yolks, and whisk until combined. 

Return the mixture to the saucepan and stir for 2 minutes or until the mixture coats the back of a spoon. 

Remove from the heat and whisk in the cocoa powder and chocolate. Set aside to cool.

In the bowl of an electric mixer fitted with a whisk attachment, add the egg whites and cream of tartar, beat until soft peaks form, then gradually add the remaining caster sugar and beat for 2 minutes until glossy and stiff peaks form.

Carefully fold the whipped egg whites into the chocolate base. 

Divide evenly among the ramekins, and bake for 25-30 minutes in non fan forced (15 minutes if using a fan forced oven) or until the edges are set and the centre just wobbles when you give the pan a light tap.

Serve up, top with icing sugar and drizzle with the creme anglaise

To make the creme anglaise:

Combine the egg yolks, flour and caster sugar, and whisk until pale. In a saucepan, combine the milk, cream and vanilla, and bring to a boil. 

Gradually add to the yolk mixture, whisk to combine. Return to a pot and cook until it coats the back of a spoon. 

Transfer to a serving jug.

Source: Morgan Hipworth/Instagram