Ramekins 

1 ½ tbsp (20g) unsalted butter 

1 tbsp caster sugar 

Soufflés 

⅓ cup (80g) unsalted butter, cubed 

1 cup (175g) dark chocolate, roughly chopped 

4 eggs 

1 tsp vanilla extract 

1 ½ tsp cream of tartar 

¼ cup (50g) caster sugar 

1 tbsp cocoa powder, sifted 

Pinch of salt 

Dark Chocolate Sauce 

½ cup dark chocolate 

¼ cup pouring cream

.

1. Preheat oven to 190°C. Grease each ramekin with butter and sprinkle with sugar to coat, then tip out any excess. Refrigerate until needed

2. Place butter and chocolate in a small saucepan over low heat and stir until melted. Set aside to cool; about 5-10 minutes.

3. Separate the eggs and add the yolks and vanilla extract to the chocolate mixture. Whisk to combine, then set aside.

4. Place the egg whites and cream of tartar in the bowl of an electric mixer and whisk on high speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, until dissolved. 

5. Gently fold half the egg whites into the chocolate mixture, then sift in the cocoa powder and salt. Fold in the remaining egg whites until just combined. 

6. Spoon soufflé mixture into each ramekin and gently smooth the tops. Refrigerate for 10 minutes.

7. Transfer soufflés to the oven and bake for 12-14 minutes, or until risen. 

8. For the chocolate sauce, place chocolate and cream in a small saucepan over low heat. Cook, stirring regularly, for 4-5 minutes, or until smooth. 

9. To serve, dust each soufflé with extra cocoa, pour over the sauce and a scoop of ice cream.