Chocolate soufflé with Shiraz syrup

METHOD

1. Preheat oven to moderately hot (200°C). Grease four 180-200ml straight-sided soufflé dishes well using an upwards motion. Place sugar in one dish, turn dish to coat base and side. Tip excess sugar into next dish; repeat with all dishes. Place dishes on oven tray.
2. Combine cornflour with a little of the milk in a small saucepan and stir to dissolve; add the rest of the milk and when well combined, place over medium low heat and bring to the boil, stirring constantly. Simmer for one minute. Remove from heat, stir in chocolate and whisk until smooth. Add egg yolks and whisk in then transfer to a large bowl to cool.
3. Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add extra sugar, one tablespoon at a time, beat until sugar dissolves in between additions and it is thick and glossy. Fold egg white mixture gently into chocolate mixture, in two batches, until just combined.
4. Divide soufflé mixture among dishes. Level the surface with the back of a knife and then rub your thumb and forefinger around the edges. This helps the soufflés rise evenly.
5. Meanwhile, make Shiraz sauce by placing wine and sugar in a medium saucepan over medium heat. Stir until sugar is dissolved. Increase heat and simmer until thickened and reduced to ¹/³ cup (80ml).
6. Place soufflés into oven and cook for 15–20 minutes or until puffed up but still a little wobbly in the centre. Serve with Shiraz sauce and fresh raspberries.