METHOD

1. To prepare the ramekins, brush 4 x 210ml capacity heatproof ramekins with butter and sprinkle with sugar to coat. Tip out any excess sugar. Place ramekins on a baking tray and refrigerate until ready.
2. To make the souffles, place the butter and chocolate into a small saucepan and stir over low heat until melted and smooth+. Set aside for 5 minutes or until cooled slightly. Add the egg yolks and vanilla to the chocolate mixture and whisk to combine. Set aside.
3. Place the eggwhites and cream of tartar in a bowl of an electric mixer and whisk on high until soft peaks form. Add the sugar, 1 tablespoon at a time, whisking until each addition is dissolved before adding more. Once all the sugar has been added, whisk for a further 2 minutes or until stiff glossy peaks form.
4. Fold ⅓ of the eggwhite mixture into the chocolate mixture, then sift in the cocoa. Fold through the remaining eggwhite mixture until combined.
5. Preheat the oven to 200°C (400°F).
6. Spoon the chocolate mixture into the ramekins, smooth the top and run your finger around the edge of each ramekin to make an indent. Refrigerate for 10 minutes++.
7. Reduce the oven temperature to 190°C (375°C) and bake the souffles on a baking tray for 12–14 minutes or until risen 2­­–3 cm above the top of the ramekin+++.
8. To serve, dust each souffle with extra cocoa and serve immediately with vanilla bean ice-cream, if desired. Serves 4

+ If you prefer, you can use the microwave for this step. Heat for 20 seconds at a time, stirring until completely melted and combined.

++ You can make this mixture in advance and refrigerate for up to 24 hours.

+++ To make sure your souffles rise, do not open your oven while they are cooking.

Photography: Chris Court