Date and Cardamom Soufflé

How To Make 

1. Preheat your oven to 180 °C, thermo fan.
2. For the date cream: In a medium saucepan, whisk together, egg yolk, sugar, dessert cream and vanilla essence.
3. Cook on medium heat, stirring to a thin cream consistency. Remove from the stove and pour into a bowl, stir in the chopped dates.
4. Cover the surface of the cream with plastic wrap. Set aside at room temperature until ready to serve.
5. Butter 6 ramekins, and dust with brown sugar and place them into the freezer.
6. In a medium saucepan, add evaporated milk, dates, ground cardamom and bring to a simmer, remove from heat cover with the saucepan with a plate and set aside for 15 minutes then blend the mixture using a stick blender.
7. In a large bowl, whisk together, egg yolks, castor sugar, cocoa powder and ½ cup of date milk.
8. Pour the mixture back into the saucepan and cook, stirring on medium heat until you have a creamy consistency
9. Remove from the heat and pour the cooked cream over the melted chocolate, stick blend
10. Using a hand mixer fitted with a whisk attachment, whisk the egg whites and castor sugar to stiff peaks
11. Gently fold in the egg whites into the date cream, in 3 parts.
12. Divide evenly between the 6 ramekins and bake for 20 min.
13. Dust with icing sugar and drizzle over date cream, serve immediately and enjoy!