In a medium sized bowl whisk the butter and half the sugar together until light and fluffy. Add the egg yolks 2 at a time and whisk until smooth. Add the ground chocolate, almonds and bread crumbs. Whisk until well combined. Set aside
4 Large Eggs Yolks
In a clean bowl, whisk the egg whites to soft peaks. Add the remaining sugar and the cream of tartar and whisk to stiff peaks. Place over the main batter and carefully fold together using a rubber or silicon spatula.
4 Large Egg Whites, 75 grams Butter
Divide the batter into four ramekins and place in a large cooking pot. Boil some water and fill the cooking pot op to 3/4 the level of the ramekins. DONT get water into the batter. Place a lid on the pot and simmer at medium low heat for 45 MinutesCarefully remove from the pot, place a plate over each ramekin and turn around. Tap the ramekin and the cake should come right out.
Place the Dark Chocolate into a microwave oven save bowl. Microwave in 30 second burst and stir in between. When completely melted add the Butter, heavy cream and coconut oil. Whisk until smooth. You can spoons some warm ganache over each chocolate soufflé. Add whipped cream and ice cream to serve.