Passion Fruit Soufflé with Chocolate Sauce

Butter eight individual ramekins and dust with confectioner's sugar; place them on a baking sheet and refrigerate

Dissolve the flour in the milk and reserve

Heat the butter, add the milk, and cook over low heat, stirring constantly until thickened

Remove from heat and transfer to a bowl

Add the passion fruit pulp and rum, mix well, and let cool

Beat the eggs, one at a time, then fold into the cooled mixture

Let it rest for 10 minutes

Whisk the egg whites in a meringue until stiff; gradually add the confectioner's sugar

Fold the reserved mixture into the meringue, being careful not to deflate

Distribute the batter among the ramekins and bake in a preheated oven at high heat for 15 minutes, or until puffed

While the soufflés are baking, prepare the chocolate sauce

Melt the chocolate in a double boiler, whisking constantly; then whisk in the warm milk

Remove from the oven and dust with confectioner's sugar; serve immediately with hot or cold chocolate sauce.