It was my birthday and I requested this from dear Mama Chan, and she obliged!

2 Tbs caster sugar
125 g plain dark chocolate
2 Tbs brandy or coffee
4 eggs, separated, plus 2 extra egg whites
icing sugar to serve

Preheat oven to 200 C. Butter a 1 litre soufflé dish and dust out with 1 Tbs caster sugar. Break chocolate into pieces and put into a double boiler or a bowl set over a saucepan of simmering water with the brandy or coffee.Set over medium heat and stir until smooth. Take care not to overheat the chocolate or it will lose its gloss and become thick and too difficult to combine with other ingredients. Remove from heat and beat in egg yolks with remaining caster sugar. In a bowl whisk egg whites until stiff but not dry. Fold 1 Tbs into chocolate mixture, then scrape into egg whites and quickly fold together using a metal spoon.
Pour into prepared soufflé dish, place on a baking sheet and bake for 20-21 mins, until risen and just set. Serve immediately, dusted with icing sugar.
We also had cream and berry sauce. The soufflé was light and moussey and delicious!

From The Book of Desserts by Sally Taylor