Chocolate Soufflé

Preheat the oven to 180 ºC (350 ºF).
Butter six 250 ml soufflé dishes and sprinkle their surfaces with castor sugar.
Melt butter in a small saucepan. Add the cake flour and stir until a smooth paste is formed.
Cook for one minute. Remove from the heat and cool slightly.
Blend the milk and brandy and slowly add to the flour mixture, stirring continuously.
Return to the heat and cook, stirring continuously.
Remove from the heat and add the chocolate squares.
Blend until the chocolate has melted.
Pour into a glass bowl and cool slightly.
Beat the egg yolks and castor sugar together until light and creamy. Fold into the chocolate mixture.
Beat the egg whites until stiff peaks are formed. Gently fold into the chocolate mixture. Spoon into the prepared dishes.
Run your finger round the inside rim of each dish to cause the soufflés to rise evenly in a ‘crown’.
Place on a rack in the centre of the oven and gently close oven door.
Bake for 20 to 30 minutes or until knife point comes out clean when inserted into centre of soufflé, and the soufflés have puffed out nicely and turned dark brown.
Serve immediately.