Preheat the steamer to 100°C.
For the chocolate soufflé, place the chocolate in a small bowl (ceramic or glass) and cover airtight with cling film. Place in the steamer for 15 minutes to melt.
Beat the softened chocolate with butter, sugar and egg yolks until fluffy.
Beat egg whites until stiff, fold into yolk mixture with cornstarch and milk.
Pour everything into buttered Dariol molds (or small ramekins) sprinkled with sugar.
Let the mixture stand slowly in the steamer at 85 °C for about 18 minutes until the volume has visibly increased.
Allow the soufflé to cool briefly.
For the sauce, place chocolate pieces in a coffee cup, cover with cling film and heat in steamer at 75°C. Stir with rapeseed oil until smooth.
Turn out onto a warmed plate and cover with chocolate sauce.
Garnish with whipped cream.
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