Warm Chocolate Rum Soufflés

Preheat the oven to 400°F (200°C). Lightly butter four 8-ounce (250 mL) soufflé dishes and dust with sugar. Place them on a baking tray and set aside.

In a heatproof bowl, combine the dark chocolate and double cream. Place over a pan of simmering water, ensuring the bowl doesn't touch the water. Stir until the chocolate is melted and the mixture is smooth. Remove from heat and let it cool slightly.

Stir in the dark rum and egg yolks into the chocolate mixture until well combined.

In a clean, dry bowl, whisk the egg whites until they form soft peaks. Gradually add 2 tablespoons of caster sugar and continue whisking until stiff peaks form.

Gently fold a third of the whipped egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being cautious not to deflate the mixture.

Divide the soufflé mixture evenly among the prepared dishes. Run your finger around the inside edge of each dish to create a small gap, which helps the soufflé rise evenly.

Bake in the preheated oven for 12-15 minutes, or until the soufflés have risen and the tops are set but still slightly wobbly in the center.

Remove from the oven and dust with icing sugar. Serve immediately.

For a richer flavor, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

To ensure the soufflés rise evenly, avoid opening the oven door during baking.

For a non-alcoholic version, omit the rum and use a splash of vanilla extract instead.