Black forest souffles
60g butter, melted
2 tbsp caster sugar
300g dark semi-sweet sugar
6 eggs, at room temperature
75g caster sugar, extra
415g canned seedless black cherries in syrup
55g caster sugar
5cm strip orange rind
2 tbsp cherry juice
Make poached cherry: Drain cherries, reserve syrup and cherries separately. Stir syrup, sugar and rind in a medium saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, about 5 mins or until syrup thickens slightly. Remove from heat; stir in cherries and cherry juice.
Preheat oven to 200°C. Grease four 310ml oven proof soufflé dishes with butter. Sprinkle caster sugar and shake out excess sugar.
Break chocolate into a large heatproof bowl over a large saucepan of simmering water (don’t let water touch base of bowl); stir until chocolate is melted. Cool for 5 mins; stir in egg yolks.
Beat all egg whites and extra sugar in a medium bowl with an electric mixer until soft peaks form. Fold into chocolate mixture, in two batches. Divide mixture between dishes; smooth tops. Place dishes on an oven tray. Bake souffles about 15 mins.
Dust souffles with sifted caster sugar. Serve immediately with poached cherries.