Preheat oven to 190 °C ---> you will than cook it at 180°C for 10-12 minutes

Let part of the butter melt (room temperature) and slowly brush it from the inside to edges of ramekins

Take a pinch of granulated sugar and cover the inside of ramekins by slowly turning them to sides. What left put into another ramekin. Sugar coated ramekins put into fridge.

In a saucepan heat the milk

Make a little dough marble from flour and butter

When the milk is heated (but not boils) add dough marble and stir until completely melted

Put the saucepan away from stove and let the chocolate pieces slowly melt. Add Cranberry jam if desired. Mixture put into a medium bowl and set aside.

Add yolks into the mixture while it is still warm, we want to prevent chocolate from being solid

Beat the egg whites with a pinch of salt manually. After minute start whisking and slowly adding powdered sugar. We want to have really thick snow. You could check it by turning the bowl upside down. If whites do not move it is ready!

Most important part. Add 1/3 of egg whites into your chocolate mixture and stir vigorously. 2/3 of whites stir slowly and delicately so it will form a nice foamy mixture.

Fill the ramekins with foamy mixture. Do not go over the edges, rather fill it to 3/4. Tap the ramekins so soon-to-be-souffle would get distributed correctly. Clean the edges and put into oven.