For the souffle
Coat the inside of the ramekins with a film of softened butter, making sure to coat the rims as well as the insides, and dust with sugar. To prepare the soufflé base, melt the butter and chocolate together in a bain marie, gently stirring to blend. Blend the chocolate mixture into the pastry cream. Blend in the egg yolks and set aside. Make a French meringue with the egg whites and sugar. Gently blend approximately one-third of the meringue into the chocolate base. Fold in the remaining meringue, thoroughly incorporating it. Portion the soufflé mixture into the prepared ramekins. Bake at 190⁰C until fully risen, about 20 minutes. Serve immediately.