Easy Molten Chocolate Souffle

Preheat oven to 180°C. Grease four 310ml (1 1/4-cup) ovenproof dishes with butter.

Melt chocolate and butter in a large glass or ceramic bowl in microwave on high, stirring every minute until smooth. Cool for 5 minutes.

Stir the sugar, flour and egg yolks into the chocolate mixture until well combined.

Use an electric beater to whisk egg whites and cream of tartar in a bowl until soft peaks form. Add the extra sugar and whisk until firm peaks form. Use a large metal spoon to fold into the chocolate mixture until combined.

Divide the chocolate mixture among the greased dishes. Press 2 chocolate balls into the centre of the chocolate mixture in each dish. Bake for 30-35 minutes or until moist crumbs cling to a skewer inserted into the centre (see notes).

Meanwhile, to make the sauce, heat the chocolate, thickened cream and butter in a heatproof jug in microwave on high, stirring every minute until melted and smooth.

Serve with sauce and double cream.