Step 1

Preheat oven to 220°C. Grease two 300ml souffle dishes with butter, then sprinkle with extra sugar to coat. Refrigerate for 15 minutes to chill.

Step 2

Place the chocolate and cream in a pan over low heat, stirring until smooth. Remove from the heat. Stir in the egg yolks and brandy, then cover and set aside for up to 2 hours.

Step 3

Whisk the 3 eggwhites until stiff peaks form, then add caster sugar and whisk until glossy. If the chocolate has gone cold, reheat slightly then fold in 1 tablespoon of the eggwhite into mixture, then fold in the rest.

Step 4

Fill the dishes to just below the rim, bake for 8-10 minutes until risen. Dust with icing sugar and serve immediately.