Preheat oven to 180°C. Brush upwards six 2/3 cup ovenproof ramekins with melted butter. (If you have larger ramekins, use less of them making a bigger serving). Using 1 1/2 tablespoons of the caster sugar, coat the inside of each ramekin, tipping the excess into the next until all have been coated.

In a pot over a medium heat, melt 30g of butter. Add the flour and stir until all of the lumps have blended with the flour. Bring back to a slow simmer. Remove from the heat and slowly add the milk, whisking to combine. Return to the heated bring to the boil to thicken the mixture.

Add 125g of the chocolate to the warm mixture and stir to combine. Remove from the heat and add the egg yolks, whisking in quickly. Set aside.

Use an electric beater to whisk egg whites until firm peaks form. Fold in one-third of the egg whites into chocolate mixture. Fold in remaining egg whites until just combined.

Divide the mixture evenly into the ramekins. Bake in the oven for 15-20 minutes until well risen.

While they are cooking, make the chocolate ginger sauce. In a pot combine the remaining chocolate, butter, brown sugar, ginger, vanilla and cream and melt together on a medium heat. Simmer for 2 minutes until a thick chocolate sauce is created. Set aside in a jug, ready to pour over your finished creation!

To serve, place ramekins on plates. Dust with icing sugar. Use a spoon to make a hole in top of each soufflé, pour in the chocolate ginger sauce.