METHOD

1. Preheat oven to 180°C (350°F). Place the egg yolks, milk, cornflour, cocoa and sugar in a small saucepan over medium heat and 
cook, whisking, for 3 minutes or until the mixture just begins 
to thicken. Add the chocolate and cook, whisking, for a further 
1 minute or until very thick. Transfer to a large bowl and refrigerate for 5 minutes. 
2. Place the eggwhites and cream of tartar in a bowl and whisk until stiff peaks form. Remove the chocolate mixture from the fridge and beat until smooth. Fold the eggwhite mixture into the chocolate mixture in three batches. 
3. Brush 
2 x 1 cup-capacity (250ml) ramekins with the melted butter+ 
and dust with the extra sugar. Spoon the chocolate mixture 
into the ramekins and run your finger ½cm around the inner edge of each ramekin++. 
4. Place the ramekins on a tray and bake for 15–17 minutes or until risen and golden. 
5. While the soufflés are cooking, make the chocolate sauce. Place the chocolate, cream and vanilla in a small saucepan over low heat and cook, stirring, for 5–6 minutes or until melted and smooth. 
6. Dust the soufflés with extra cocoa and spoon over the sauce. Serve immediately. Serves 2
   

+ Use a pastry brush to coat the ramekins with the butter in an upwards motion, this will help the soufflés to rise. 

++ Removing some of the excess sugar from the edge of the ramekin will also help the soufflés to rise.