I found an old chocolate souffle recipe which I had clipped years ago. It is easier than the one our Aussie friend posted above. Whether it is as good or not, I can't say, because I haven't tried hers. What is nice about this one is that you don't have leftover yolks and the whole process is is less complex and less work. I'll still try hers at some point because if hers is better, that'll be the go to recipe. I have a bunch of ramekins because we prefer individual souffles, so I adapted it for individuals. Here goes:

Hot Chocolate Souffle
(Four to six servings)

1/2 C sugar, divided
1/3 C unsweetened cocoa powder
1/4 C flour
1/8 t salt
1 C milk
1/2 t vanilla
4 eggs, separated
1/2 t cream of tartar

1. Mix 1/4-cup sugar and the rest of the dry ingredients in a medium saucepan. Stir in the milk and cook over medium heat, stirring constantly, until mixture begins to boil and is smooth and thickened. Stir in vanilla. Cool.

2. Beat egg whites and cream of tartar in a medium mixing bowl, at a high speed until foamy. Add the remaining 1/4-cup of sugar, 2 tablespoons at a time (you don't need to measure tablespoons, you can guess), beating constantly, until the egg whites form soft peaks.

3. Thoroughly blend the egg yolks into the reserved chocolate sauce. Gently, but thoroughly, fold the chocolate mixture into the egg whites.

4. Carefully pour into 1 1/2 - 2 quart souffle dish or casserole (or for individual souffles, pour into four buttered and sugared 8 oz. (or so) ramekins - or even six 6 oz. or so ramekins). Bake at 350 degrees for about 30 minutes (or if individual, 20-25 minutes), until puffy and delicately browned. The finished souffle will shake slightly or "quiver" when the oven rack is removed gently. Serve immediately, with fresh whipped cream or vanilla ice cream.