Easy Chocolate Soufflé with Red Wine Mulberry Sauce

Grease the ramekins using 1 tablespoon butter, then coat them with the cocoa powder.
Place the remaining butter and dark chocolate in a microwavable bowl and microwave until melted, stirring every 30 seconds.
Add the vanilla seeds and egg yolks while whisking continuously.
In a stand mixer with a whisk attachment, beat the egg whites, sugar and cream of tartar until stiff peaks have formed.
Fold the egg whites into the chocolate mixture and divide the mixture between 2-3 ramekins.
Bake for 20 minutes
Meanwhile, place the Backsberg merlot and mulberry preserve in a small saucepan over medium heat and allow to simmer for at least 5 minutes.
Remove the soufflés from the oven and serve immediately with the red wine mulberry sauce.