Grease 6 small ovenproof ramekins. Place sugar into one of the dishes, turn dish to coat base and side. Tip excess sugar into next dish and repeat with all dishes. Place dishes on a tray.
Combine chocolate and butter in large heatproof bowl over pan of simmering water; stir until melted. Remove bowl from heat; stir in egg yolks.
Beat egg whites in large bowl with electric mixer until soft peaks form; gradually add extra sugar, beat until dissolved. Using a large whisk, gently fold one third of the egg white mixture into chocolate mixture, then fold in remaining egg white mixture.
Divide soufflé mixture among prepared dishes; smooth tops. Bake in moderately hot oven (200°C) for about 15 minutes or until soufflés are puffed. Dust with sifted icing sugar. Serve with whipped cream and strawberries. ENJOY!
Notes & Tips
Fill ramekins with the soufflé mixture to just below rim. This ensures soufflés rise well above the dish.
When cooked, serve immediately.