Chocolate and orange soufflé

Put the sugar, orange zest and juice in a pan. Simmer, stirring, until the sugar has dissolved and liquid is syrupy. Pour into a bowl and stir in the cocoa powder and liqueur. Whisk the egg whites in a bowl until they form firm peaks. Stir 2tbsp into the syrup. Fold in the rest using a large metal spoon. Divide the mixture between four 225ml ramekins greased with oil. Bake at 150°C (300°F, gas mark 2) for 8 to 10 mins or until the soufflés have risen and are firm to the touch. Spoon crème fraîche into the middle, scatter chocolate on top and serve immediately.