Grease the ramekins with butter and set in fridge

Beat the egg whites to soft peaks. Add the 30 gram caster sugar and beat till it forms stiff peaks. Set aside

Beat the egg yolks till light and creamy. Add the cream and combine well.

Add the rest of the ingredients to the yolk mixture and mix till well combined. (Instead you could add 40 gram of cooled semi sweet melted chocolate at this stage)

Add the yolk mixture to the 1/3rd a time to the white and fold in.

Pour the mixture into the greased ramekins almost till the top

Set the ramekins on top of a stand in an empty pressure cooker (so that the base of the ramekins do not touch the base of the cooker). Close lid without whistle

Bake on medium flame for 20 minutes.

Serve with maybe a lil' whipped cream on the side (Sinful!!)

This recipe makes 2 ramekins of the size 3.5"diameter and 1.75" height. The taste of this souffle is akin to semi sweet chocolate (increase the sugar quantity if you like it more sweet) Enjoy!!