In Luxembourg all pastry shops sell moelleux au chocolat, which looks like to me as chocolate soufflé.
I found the recipe of moelleux au chocolat here. It seems indeed that the ingredients are very similar to that of the soufflé. The only difference is that you do not whisk the egg whites separately.
It takes 20 minutes to prepare the dough and another 20 minutes to bake it. So it is a fairly quick pastry. The only thing I changed is the amount of sugar i.e. exchanging the packet of vanilla sugar to vanilla extract.