Method:
1 Preheat the oven to 200°C fan-forced.
2 Place the pears and sugar in a saucepan over medium heat, add the boiling water and simmer for 2-3 minutes or until soft. Process in a blender until smooth and transfer into a bowl.
3 Stir in the corn flour and egg yolk.
4 Using an electric mixer, whisk the egg whites until soft peaks form, slowly add the sugar whisking constantly until thick and glossy.
5 Add 1/3 of the egg white mixture to the pear mixture and stir in, then carefully fold in the remaining egg white mixture.
6 Grease the soufflé ramekins with butter and dust with caster sugar, spoon mixture into the moulds so they are full. Place on an oven tray. Bake for 15 minutes or until well risen and light golden on top.
7 For the chocolate sauce, heat cream in a saucepan over medium heat, bring to a simmer, add the chocolate and whisk until melted, add the butter and continue to whisk until well combined.
8 Serve the soufflés in moulds and pour over the chocolate sauce to serve.