Preheat the oven to 190°C. Generously grease the inside of 8 x 200ml ramekins with butter. Mix together the Cocoa Powder and sugar and divide between the ramekins. Tap the mixture around the inside of each ramekin until evenly coated. Tap out any excess mixture and discard.

To prepare the custard base, heat the milk in a saucepan with the vanilla extract until just before boiling point. Meanwhile, beat the egg yolks and sugar together in a large bowl with an electric whisk until pale and creamy. Mix the combined flour and cornflour into the egg mixture a third at a time until well incorporated. While whisking continuously, gradulaly pour the hot milk into the egg mixture until combined, then pour the mixture back into the saucepan. Stir continuously over low heat until the custard is smooth and thick. Transfer to a bowl, placing a piece of clingfilm directly onto the top of the custard to prevent a skin from forming and allow it to cool.

To make the ganache, scald the cream in a heavy-based saucepan and remove it from the heat. Add the decadent hot chocolate and cocoa powder and stir until melted and smooth. Allow to cool completely before adding it to the cooled custard.

Whisk the egg whites in a clean dry bowl until they form soft peaks, then very gradually add the sugar one tablespoon at a time until all the sugar has been incorporated and the egg whites have a stiff meringue-type consistency. With a metal spoon, fold one large spoon of egg whites into the prepared custard to loosen the mixture, then carefully fold in the remaining egg whites. Make sure that you don’t have pockets of egg whites left in the mixture as this will create uneven cooking.

Spoon the souffle mixture to the top of the ramekins, knocking them down on the kitchen counter to remove any air pockets. Level the surface with a palette knife, then using your thumb, wipe around the entire inside edge of the ramekin to prevent sticking and to ensure a straight rise. Place on a baking tray on the middle shelf in the oven and bake for 15 minutes until they have risen and browned.

Serve pronto before the souffles deflate!