2 eggs, separated
15 ml/1 tbsp hot water
A little icing sugar and 4 walnut halves, to decorate
Chocolate Custard, to serve
Mix together the flour and bread-crumbs.
Stir in the nuts. Melt together the butter, sugar, syrup, cocoa and
vanilla essence. Stir into the flour and breadcrumbs. Beat in the egg
yolks and water. Whisk the egg whites until stiff, then fold into the
mixture with a metal spoon. Spoon into four individual souffle dishes.
Cover with foil and bake in a preheated oven at 180°C/350°F/gas mark 4
for about 30 minutes until lightly set. Loosen the edges and turn out
on to warmed serving plates. Dust each with icing sugar, top with a
walnut half and serve with Chocolate Custard.