Cooking spray
2 tbsps cocoa powder
2 tbsps wholemeal flour
1 cup low-fat milk
1/3 cup Chelsea LoGiCane™ Low GI Sugar
2 x 50g egg, separated
2 eggwhites (from 50g eggs), at room temperature
Cocoa powder, for dusting

Preheat oven to 180 C (fan-forced). Spray 6 x 250ml (1 cup) ovenproof ramekins or soufflé dishes with cooking spray. Put the ramekins on a baking tray.
Sift the cocoa and flour into a small saucepan. Gradually whisk in the milk until smooth. Cook, stirring, over medium heat, for 5-10 minutes or until the sauce thickens and comes to a simmer. Cook, stirring, for 1 minute. Remove pan from the heat and stir in the Chelsea LoGiCane™ Low GI Sugar. Transfer to a medium bowl and set aside for 10 minutes to cool. Whisk in the egg yolks.
Put the 4 eggwhites in a medium, clean, dry bowl. Using clean electric beaters whisk until stiff peaks form. Add a large spoonful of the eggwhites to the chocolate mixture and mix until well combined. Add the remaining eggwhites and use a large metal spoon or a spatula to fold in until just combined.
Carefully spoon the mixture into the dishes. Do not smooth the tops. Bake for 15 minutes or until puffed and cooked through. Carefully transfer the ramekins to small serving plates. Dust with cocoa and serve immediately.