Cut the chocolate into small pieces and place in a heat proof bowl with the butter and cream. Melt over a water bath until smooth. Leave to cool for a few minutes.
Separate 5 eggs, placing the whites in a small bowl and 3 of the egg yolks in the bowl with the melted chocolate, butter and cream. Use a rubber spatula to mix the egg yolks into the chocolate until you have a smooth glossy mixture, set to the side.
Place the 5 egg yolks in the bowl of a stand mixer or a large bowl if you are using a hand mixer. Mix on medium speed until the eggs become frothy and add the salt. Continue to mix on a higher speed until the egg whites are at the soft peak stage.
Gradually add the half cup of sugar to the egg whites while mixing on high. Continue to mix for 3-5 minutes until they are at the hard peak stage.
Add a third of the whipped egg whites to the chocolate mixture and use the rubber spatula to mix until combined. Add the remaining two thirds and fold together gently until combined.
Spoon the chocolate soufflé mixture into greased and sugared ramekins. Flatten the tops and run your thumb around the rim. Place in a 200C | 400F oven for 12 minutes for a molten centre or closer to 15 for a completely set centre.
Serve the soufflés immediately out of the oven with whipped cream and a sprinkling of powdered sugar.
In the bowl of a stand mixer or in a large bowl if you are using a hand mixer add the room temperature butter. Beat on high speed for about 5 minutes until the butter is soft and almost doubled in volume.
Add the sugar in thirds, beating in between until completely incorporated. With the last third of the sugar add in the cocoa powder.
The buttercream will be very thick at this point, turn the mixer to low speed and stream in half a cup of milk.
Scrape down the sides of the bowl and add more milk if you would like a thinner consistency.
Add in the vanilla essence and beat for a further 2 minutes.
Pipe onto your cupcakes or use to decorate your cakes.
ANZAC biscuits are a popular New Zealand and Australian biscuit with important history. These biscuits were made by women and wives of soldiers back in WWI to be sent to the soldiers abroad as the ingredients didn’t spoil easily. These biscuits are made year round but ANZAC day is the perfect time to make them.