Preheat oven to 375 degrees F (190 degrees C).
Butter each ramekin thoroughly with Butter (to taste). Make sure you butter your ramekins thoroughly, where there is no butter your soufflé will stick and will hinder the rise. Coat with Powdered Confectioners Sugar (to taste). Turn it
on its side over another ramekin and rotate it to allow the sugar to adhere to all the buttered surfaces.
Combine the Butter (2 1/2 tablespoon), Bread Flour (1/4 cup), and Salt (1 teaspoon). Make sure to mix in all the flour and do not leave any dry flour behind! You will end up with an almost thick paste, like a roux.
Remove 1 tablespoon plus 1 teaspoon of sugar from the Granulated Sugar (1/2 cup) and keep for later; you will need it when whipping the egg whites.
In a small saucepan, add the Whole Milk (200 milliliter) and remaining Sugar and slowly bring to a boil.
Add the butter flour mixture and whisk until it becomes thick and gummy.
Add the 70% Dark Chocolate (135 gram) and whisk until well-incorporated.
Separate the Egg (5). You will need 5 egg whites and 3 egg yolks.
Add the 3 egg yolks and whisk until well-incorporated. At this point, the base for the soufflé is done. It will hold in the refrigerator for up to a week. The only part that MUST be done before baking is the whipping of the egg whites and the incorporation of them in the base.
In a separate bowl, whisk the 5 egg whites to a light foam.
Add the reserved sugar and continue to whisk until stiff, glossy peaks form.
Fold the meringue mixture into the chocolate base — make sure to do this GENTLY and in THREE stages.
Fill the ramekins to the very top. Use the back of a knife to remove excess batter from the rim, creating a level surface. Wipe any excess batter from the sides.
Place on a baking sheet, and bake for 17 minutes for a soft centre or for 18-19 for a fully set, spongy centre. Serve immediately with Powdered Confectioners Sugar (to taste) and enjoy!