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Directions

1. Preheat oven to 220ºC. Melt chocolate and butter together either in a double boiler or in the microwave oven on HIGH for one minute. Whisk both till smooth.
2. Break eggs and separate the yolks from the whites. Add the yolks to the chocolate mixture and mix well.
3. Beat the egg whites with caster sugar and cream of tartar till hard peaks form. Grease the ramekins well with butter and dust with caster sugar. Tap them to remove excess and keep them on a baking tray. Add the egg whites to the chocolate mixture and fold in gently. Spoon the batter into the ramekins leaving enough space at the top for the soufflé to rise. Bake in the preheated oven for about ten minutes or till well risen but still wobbly in the centre. Remove from the oven and serve immediately.