Pre heat the oven to 180 C.
Melt half the butter and use to brush the inside of 8 ramekins.
Tip 25g sugar into 1 ramekin and tap around the sides to coat.
Pour excess into the next ramekin and repeat
Melt the chocolate with the rum, spices, vanilla and remaining butter over a Bain Marie. Stir until smooth.
Remove from the heat and mix in the yolks
In a large clean bowl, whisk the whites to a stiff peak using a hand whisk at full speed.
Mix a little of the chocolate mixture into the whites then gently fold in the rest with a large spoon.
Spoon the mixture into the ramekins and bake for exactly 11 minutes.
Serve with vanilla custard. Pour it into the centre of the soufflé.
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