METHOD

1. Preheat oven to 190C. Grease four 1-cup ramekins with butter and dust with 1 tbsp of Natvia. Set aside
2. In a small saucepan, combine the cream and 2 tablespoons of Natvia. Place over a medium heat. Bring to a simmer then whisk in the xanthan gum. Remove from the heat.
3. Break the chocolate up into small pieces and place into a heatproof bowl. Pour over the hot cream and stir until the chocolate has melted
4. In a separate bowl combine the egg whites, 1 tablespoon of Natvia and cream of tartar. Using a hand mixer, whisk the egg whites to stiff peaks.
5. Add the egg yolks to the chocolate mixture and whisk to combine.
6. Gently fold about ½ a cup of the egg whites into the chocolate to lighten it. Add the remaining egg whites and gently fold together
7. Spoon your mixture evenly into the prepared ramekins
8. Place the ramekins onto a baking tray and bake for 10-15 minutes. The soufflés are done when they have risen and have a slight wobble.