All you need: (for 6)
50g unsweetened cocoa powder
65g caster sugar
30ml dark rum
6 egg whites
1 Preheat oven to 190deg C. Place baking sheet in the oven to heat it up.
2 Mix 15ml of cocoa with 15ml of sugar in a bowl. Grease ramekins. Pour cocoa and sugar mixture into each dish in turn, rotating them so that they are evenly coated.
4 Whisk egg whites in a clean, grease-free bowl until they form stiff peaks. Whisk in the remaining sugar. Stir a generous spoonful of the whites into the cocoa mixture to lighten it, then fold in the remaining whites.
5 Divide the mixture among the dishes. Place on the hot baking sheet and bake for 13-15 mins or until well risen
6 Dust with icing sugar when cooled.
In my version I didn't have rum so I replaced it with orange juice. I'm not sure if that's the cause of the bitterness in my souffle, or that I have folded in the egg whites too much. Anyhow that was my first attempt and it was something sweet and enjoyable :)
Adapted from: Three & Four Ingredients