Melt chocolate over a ban marie. Once melted leave to cool to body temp.
Whisk egg whites slowly add the sugar to make merange. Gently fold the merange into the melted dark chocolate.
Line ramekins with melted butter and grated dark chocolate.
Pipe souflee mix into lined ramekins and scape off the rope, gently wipe the edge.
Place in the fridge until you need to cook.
Cook at 170'c for 9 minutes.
Enjoy!
