Chocolate Soufflé with Chocolate Sauce

1

Preheat the oven to 220°C

Butter eight individual ramekins and dust with confectioner's sugar

Place them on a baking sheet and refrigerate

Whisk together flour and milk, then set aside

2

Melt the butter in a saucepan over low heat, whisking constantly to form a thick cream

Remove from heat and transfer to a bowl

Add passionfruit pulp and rum to the cream

Whisk well and let cool

Beat eggs one at a time, then whisk into the cream

Let the mixture cool completely

Then beat egg whites until stiff peaks form

Fold into the cooled cream

Distribute the batter among the prepared ramekins and bake for 15 minutes or until puffed

Sauce

Melt chocolate in a double boiler over low heat, whisking constantly

Add warm milk and whisk vigorously. Reserve

Remove soufflé from oven and dust with confectioner's sugar

Serve with the hot or cold chocolate sauce.