Ptichye moloko

Step 1: Sponge: heat the oven to 350°F (325°F fan) and line the base of a 22 cm springform tin. Whisk 2 eggs and 2 ⅛ oz caster sugar for 6 minutes until thick and pale, fold in 2 ⅛ oz plain flour, spread in the tin and bake 12–15 minutes until springy and golden. Cool, then put the sponge back in the cleaned, lined tin and line the sides with acetate or baking paper.

Step 2: Soak ¼ oz agar-agar powder in ¾ cup water for 15 minutes.

Step 3: Beat 7 oz unsalted butter with 5 ½ oz sweetened condensed milk and 2 tsp vanilla extract for 5 minutes until fluffy and pale. Leave at room temperature.

Step 4: Bring the agar to the boil over a medium heat, stirring, add 13 ½ oz caster sugar and boil without stirring until the syrup reaches 225°F, about 5–7 minutes; it will be thick and bubbling with large, slow bubbles.

Step 5: Meanwhile whisk 3 egg whites with ½ tsp citric acid or lemon juice to stiff peaks. With the mixer running, pour in the hot syrup in a thin stream down the side of the bowl, and whisk 2–3 minutes more until glossy, thick and lukewarm.

Step 6: Quickly whisk in the butter cream a spoonful at a time on low speed until smooth. Work fast: agar starts to set at about 104°F. A common mistake is letting the meringue cool too long, which leaves lumps of set jelly.

Step 7: Pour onto the sponge, level and chill for 2 hours until firm.

Step 8: Melt 3 ½ oz dark chocolate with 1 ⅜ oz butter over a pan of barely simmering water, cool for 5 minutes, then pour over the soufflé and tilt to cover. Chill 30 minutes more and slice with a hot, dry knife.