Chocolate souffle' (makes about 4 servings)

Topping

Preheat oven to 190°C (375°F).
Butter the inside of your soufflé molds
Dust the molds with granulated sugar, then pour out the excess.
Place milk and cream in a small saucepan and stir over medium heat until it boils.
Remove from heat, add chocolate.
Let sit for 1 minute then stir until well combined and all of the chocolate has melted.
Add the cocoa powder and water, and whisk until very hot over bain-marie (double boiler).
Remove from the heat and set aside to cool for few minutes.
Meanwhile whip the egg whites with salt until foamy. Gradually add sugar and beat until stiff peaks form.
Add egg yolks to chocolate mixture and whisk in to combine.
Using a rubber spatula, gently mix one-third of the egg whites into chocolate mixture. Then fold the chocolate mixture into the remaining whites.
Spoon batter into prepared molds.
Bake until the soufflé has risen to about 3-4 cm (1 1/2 inch) above the dish, for about 13-15 minutes.
Remove from the oven and dust the top with powdered sugar. If desired, you may add candied fruit on top (optional).
Serve immediately as the soufflé will begin to deflate after about 2 minutes.
Enjoy!

Gradually add the egg yolks to the chocolate mixture, ensuring you vigorously whisk throughout this process. - This will prevent the egg from cooking and clumping.
Ensure the beaten egg whites are folded into the chocolate mixture - Mixing instead of folding will prevent the souffle' from puffing.
Once the ramekins are filled, do not shake them as this will remove the air necessary for the rising.
Resist the temptation to open the oven before the baking time is over as this will cause the souffle' to deflate.

Cheese souffle' (makes about 4 servings)

Preheat oven to 190C (375 F).
Place a baking sheet on the middle rack in the oven.
Butter 4 ramekins of 8-9 oz (230-250ml) capacity and coat the bottom and sides with fine breadcrumbs. Discard excess breadcrumbs.
Separate whites from yolks and set aside until ready to use.
In a medium saucepan, melt the butter over medium-low heat. Add the flour and stir until smooth, and cook for about 1-2 minutes, until bubbling.
Gradually stir in milk, until mixture is smooth.
Bring to a boil, stirring constantly; cook and stir 2-3 minutes more or until thickened.
Remove from heat and stir in cheeses.
Add egg yolks one at a time and then add salt, paprika, Dijon mustard and freshly ground black pepper.
Transfer mixture to a larger bowl and let cool slightly.
In a separate bowl whip whites with a pinch of salt until stiff peaks form.
Gradually fold the whipped whites into the cheese mixture.
Divide mixture evenly into the prepared ramekins.
Sprinkle grated parmesan on top of each.
Place the ramekins onto the preheated baking sheet and bake for 25-30 mins until golden and puffed.
Serve immediately as the soufflé will begin to deflate after about 2 minutes.
You can serve alongside a fresh salad and crusty or toasted bread.
Enjoy!

Once the ramekins are filled, do not shake them as this will remove the air necessary for the rising.
Resist the temptation to open the oven before the baking time is over as this will cause the souffle' to deflate.