Butter the ramikins and coat with caster sugar and freeze for at least 30 minutes.

Make the Iced Cream as per below.  Heat the oven to 190°

Melt the chocolate, sugar, butter and milk. Mix till velvet smooth. Best to use a double boiler.
Cool for 10 minutes and thoroughly stir in the egg yolks. Cool another 5 minutes.

Whip egg whites with cream of tartar till turning white and add 5g sugar. Whip till stiff peaks slowly adding the 10g of sugar. Fold half the egg whites into the chocolate to loosen then fold in the remaining egg whites.

Fill the ramikins 2/3 full with the mixture. Throw into the oven 6 ice cubes and when melted put in the souffles.

Bake at 190° for 17 minutes (soft and gooey) or 22 minutes fully cooked. I say go the 22 minutes.
Sprinkle with icing sugar to serve immediately with iced fresh cream.
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Iced Fresh Cream::
250ml Fresh cream with a teaspoon of icing sugar whipped till very thick.
Freeze 20 minutes, stir, freeze 5mins, stir, freeze 5 mins, stir, freeze 5 mins etc then keep refrigerated.
You can get this towards an ice cream like texture in a pure sweet cream that makes even the best ice cream seem second rate. The better the cream the better the outcome.

To make the Worlds Best Chocolate Mousse use the exact same mixture but refrigerate in stylish tall coffee cups and serve with whipped cream on top.

100g cooking chocolate
2 Tbs milk
1 Tbs butter
45g castor sugar

2 egg yolks

2 egg whites
15g castor sugar
1/4 tsp cream of tartar

Makes 2 large or 4 small. Large is pictured.

Alternate:  Pour into tall coffee cups and cover with cling wrap and refrigerate to make a wonderful Chocolate Mousse.

45% cocoa is perfect for this recipe. The colour will be lighter as pictured.
70% cocoa is the most common and will produce a darker colour. However, I think it produces a slightly bitter taste. And adding more sugar does not fix the problem.

This is a superb version of how to do a chocolate souffle. Unfortunately there are no shortcuts. You must make it, bake it and eat it in one session. That is how a souffle works. So many restaurant incorporate a small amount of flour to bind it all together and stabilise the process. No good. This is a cake not a souffle.

The original recipe cooks the souffle all the way. Modern restaurants serve a gooy centre. I think this is wrong. It is easier to cook as its the last 5 minutes that is crucial to the right texture, rise and cracking. The souffle rises (15 mins) but the middle is still raw. Cook for a few more minutes and its molten pudding. Another 7 mins and it is a souffle through and through. I like the delicate, spongy, wonderful souffle. If its soft in the middle then there is not enough real souffle. It is undercooked and should not be called a souffle. Perfection is not easy. The good news is, even if its a bit lopsided, cracked on top, or fallen in the middle it will still taste fabulous. Do the cream, ramikins and chocolate ahead of the main meal and then its just a few minutes to whip the egg whites and they are in the oven. Amazing your guests at how easy it all happens.