Dessert

Preheat the oven to 425°F and place a baking tray on the top shelf.
Make the chocolate sauce: heat the cream and sugar to boiling, remove from the heat and stir in the dark chocolate and butter until melted, then keep warm
Brush six 150ml ramekins with melted butter and sprinkle with 2 tbsp caster sugar, tipping out any excess
Melt the dark chocolate with the double cream over a pan of simmering water, cool slightly, then stir in the egg yolks
Whisk the egg whites until they hold their shape, then add the caster sugar 1 tbsp at a time until glossy
Temper the chocolate mixture with a spoonful of the meringue, then gently fold in the remaining meringue
Fill the prepared ramekins quickly, wipe the rims clean and run your thumb around the edges
Reduce the oven to 400°F, place the ramekins on the hot baking tray and bake for 8–10 minutes until risen with a slight wobble.
Dust the soufflés with icing sugar, scoop a small hole in each top and pour in some hot chocolate sauce, replace lids and serve immediately