Hazelnut Chocolate Soufflé

Preheat the oven to 170 °C (conventional/top and bottom heat).

Grease a 1.5-l baking dish or 4 ramekins with soft butter, sprinkle with sugar and chill.

Melt the chocolate in a warm water bath and let it cool briefly so it is liquid but not hot.

Separate the eggs and set the whites and yolks aside separately.

Whisk the yolks with rum and powdered sugar until foamy.

Add the lukewarm, liquid chocolate to the yolk mixture and stir until smooth.

Beat the egg whites with a pinch of salt until soft peaks form, then gradually add the sugar and beat to glossy, firm peaks.

Fold about one third of the meringue gently into the chocolate mixture.

Add the breadcrumbs, finely ground hazelnuts and milk to the mixture.

Carefully fold in the remaining meringue until no large streaks remain.

Fill the prepared dish or ramekins about three quarters full.

Place the dish/ramekins in a larger baking dish or on a deep baking tray and pour in hot water about two fingers high (water bath).

Bake: large dish about 60 minutes, small ramekins about 20 minutes, until the soufflé has risen and the surface appears set.

Remove the soufflé from the oven and serve immediately.