Step by step method

1. Preheat oven to 220°C.
2. Place a shallow water bath (a baking dish big enough for your souffle to "bathe" in) in the oven to warm.
3. Place milk and Stork Bake in a small saucepan on a medium heat until warm.
4. Add cinnamon. Turn heat to low.
5. Sift in cocoa and mix until you have "chocolate milk". Add brown sugar and dissolve.
6. Whisk egg yolk in a small bowl. Add your chocolate milk to the yolk slowly and combine well.
7. Pour mixture back into saucepan over heat.
8. Add flour or cornflour and stir constantly until you have your chocolate gravy. It is important to keep the heat low enough so as not to cook the egg in the sauce. You just want a nice smooth coagulation.
9. Set aside.
10. Whisk your egg whites until soft peaks form. Add half the castor sugar.
11. Beat again until smooth and creamy but still aerated. Don't over-beat the whites.
12. Fold your chocolate gravy into your egg whites.
13. Grease an oven-safe ramekin, coat the surface with the remaining castor sugar (as if you were flouring your ramekin with sugar; this is an important step, do not skip this).
14. Pour the mousse-like batter into the ramekin and place in the water bath in the oven.
15. Bake for 15 - 25 minutes. The soufflé should finish twice the size of the mixture from whence it rose.
16. Eat immediately with whipped vanilla cream or powdered sugar.