Place the milk in a saucepan and slowly bring to the boil

Separate the eggs and mix the egg yolks with 150g of the sugar to form a paste. Keep the egg whites to one side

Sift the flour, cornflour and cocoa into the mixture and combine thoroughly

Remove the milk from the heat and slowly incorporate it into the egg mixture. Once combined, place the mixture over a low heat and gently cook, stirring regularly, until thickened. Pass through a sieve to remove any lumps – this is the crème pâtissière base

To make the soufflé, whip up the 6 egg whites and gradually add the remaining sugar, a touch of lemon juice and a pinch of salt

Preheat the oven to 185°C/gas mark 4

Beat the crème pâtissière until it's smooth, then gently fold two spoonfuls of the egg white into the the crème pâtissière, then add the mixture to the remaining egg whites and gently fold together with a whisk

Butter the ramekin well, and using a microplane dust the inside of the ramekins with grated chocolate. Pour in the soufflé mixture, and flatten the top of the soufflé. Run your thumb around the top of the ramekin to clean the edge and create a small dent in the mixture to aid the rise

Bake the soufflés for approximately 12 minutes until risen. Dust with cocoa powder and serve immediately