1 tbsp (15 g) butter, melted
4 tsp (20 ml) sugar
1 egg yolk
2 oz (56 g) bittersweet chocolate
3 tbsp (45 ml) butter
½ tsp (2.5 ml) vanilla extract
Large pinch of salt
Preheat oven to 400°
Brush each ramekin with the melted butter. Then place the 2 tsp of sugar in each ramekin, covering all sides. Pop in the fridge.
Melt chocolate and butter in a microwavable bowl until melted. Whisk to combine. Then add 1 egg yolk, vanilla and salt. Whisk until combined. Keep on counter at room temperature. If you need to make it more than 1 hour ahead, do so but pop in the fridge until ready to bake
Remove ramekins from the fridge and using a large spoon dollop the mixture into each ramekin filling all the way to the top. Smooth off with a spatula so you have a flat consistent top.
Run your thumb along inside of the ramekin, all the way around, creating a little channel around the soufflé. This will allow your soufflés to rise higher in the final baking stages and prevent tops from cracking. Then clean the edges off with a dish towel.
Place soufflés on a cookie sheet and pop in the oven. Bake for just 13-14 mins until soufflés have risen and tops are slightly browned