Chocolate Chestnut Soufflé

Preheat the oven to 200°C (top/bottom heat) and prepare 5 soufflé dishes.

Heat the whole milk in a saucepan (do not let it come to a rolling boil).

Finely chop the milk chocolate, add it to the hot milk and stir until it has melted.

Melt the butter in a second saucepan, stir in the flour and briefly cook it.

Pour in the chocolate milk and, stirring constantly, bring the mixture to a boil until it thickens.

Immediately stir in 1 egg white and then let the mixture cool down until it is only lukewarm.

Gradually stir in the egg yolks, chestnut purée, cocoa powder and sugar until smooth.

Whip the remaining egg whites to stiff peaks and gently fold them into the chocolate-chestnut mixture.

Grease the soufflé dishes and coat them with sugar, then fill the mixture into the dishes almost to the rim.

Place the dishes in a roasting tin or on a deep baking tray and pour in enough hot water so that they stand half-way up in a water bath.

Bake on the middle rack for about 20 minutes and do not open the oven during baking.

Meanwhile, whip the cream until it is half stiff (soft peaks).

Remove the soufflés from the oven, top each with a dollop of cream and serve immediately in the dishes.