1. Preheat oven to 190°C ( 375°F).

2. Butter a 1. 5 liter soufle dish and dust well with icing sugar.

3. Combine cornstarch and 125 ml sugar in saucepan.

4. Slowly stir in milk.

5. Cook over medium heat.

6. Stirring constantly, until smoothly thickened and mixture comes to a boil.

7. Remove from heat; add chocolate and butter.

8. Beat egg yolks well.

9. Gradually stir a small amount of the hot sauce into beaten egg yolks.

10. Add this mixture to saucepan and blend thoroughly.

11. Add vanilla.

12. Cool slightly.

13. Add salt to egg whites, beat until stiff but not dry. Stir a large spoonful of beaten egg whites into chocolate sauce.

14. Gently fold in remaining egg whites.

15. Turn into prepared dish.

16. Bake in preheated oven 35-40 minutes; sprinkle surface or souffle with icing sugar after 30 minutes baking.

17. Meanwhile, whip cream until stiff.

18. Gradually add the 25 ml sugar and rum extract.

19. Serve baked souffle immediately with whipped cream.