Cinnamon Chocolate Soufflé

Preheat over to 200 degrees C / gas mark 6.

Grease an 8 inch souffle dish (or 4 small individual ramekins) with melted butter and dust with sugar.

Put 1 tablespoon of milk and the chocolate in a heat-proof bowl and melt over hot boiling water. Set aside.

Melt butter in a saucepan over gentle heat, then add the flour all at once; mix well and remove from the heat.

Add milk into flour mixture a little at a time, stirring constantly until the mixture forms a creamy paste.

Add melted chocolate, cinnamon and all five egg yolks. Mix well and set aside.

Whisk five egg whites and add sugar, 1 tablespoon at a time. Keep whisking until egg whites look like foamy bubbles.

Slowly add whisked egg whites into chocolate mixture. Pour into souffle dish and bake for 20 minutes.

Serve immediately.