Don't be afraid of the soufflé! If you use room temperature eggs, fold in the ingredients gently and bake on the bottom shelf of the oven, you'll be well on your way to a restaurant quality, sophisticated dessert.
1.For the poached cherries, stir sugar, rind, juice and the water in medium saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil, reduce heat; simmer, uncovered, 2 minutes. Add cherries, return to the boil. Reduce heat; simmer, covered, 2 minutes. Remove from heat; stir in liqueur. Cool.
2.Preheat oven to 200°C/400°F. Grease six ½-cup (125ml) soufflé dishes with butter, sprinkle with caster sugar; shake out excess sugar.
3.Place chocolate in large heatproof bowl over large saucepan of simmering water (don’t let water touch base of bowl); stir until chocolate is melted. Cool 5 minutes; stir in egg yolks.
4.Beat all six egg whites and extra caster sugar in medium bowl with electric mixer until soft peaks form. Fold into chocolate mixture, in two batches. Spoon mixture into dishes; smooth tops. Place dishes on oven tray.
5.Bake soufflés about 10 minutes. Serve immediately, dusted with sifted icing sugar, poached cherries and ice-cream.
Grease the soufflé dishes with butter, sprinkle inside the dish with caster sugar to coat the base and side. Shake out any excess sugar. Stir the chocolate in a large heatproof bowl over a large saucepan of simmering water until melted. Fold the beaten egg white mixture into the chocolate mixture, very gently, in two batches. Do not overfold.