Chocolate Souffle Recipe

Directions

1. 1

   Prepare the Chocolate

   Preheat the oven to 375°F (190°C). Melt the dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.

2. 2

   Whip the Egg Mixture

   In a separate bowl, whisk together the egg yolks, half of the granulated sugar (50g), and vanilla extract until pale and fluffy.

3. 3

   Combine Mixtures

   Fold the melted chocolate mixture into the egg yolk mixture until well combined.

4. 4

   Whip Egg Whites

   In another bowl, whip the egg whites and a pinch of salt until soft peaks form. Gradually add the remaining sugar (50g) and continue to whip until stiff peaks form.

5. 5

   Fold in Egg Whites

   Gently fold the whipped egg whites into the chocolate mixture, a third at a time, until no streaks remain. Be careful not to deflate the mixture.

6. 6

   Prepare Ramekins

   Butter the ramekins and dust them with granulated sugar, tapping out the excess.

7. 7

   Bake

   Divide the soufflé mixture among the prepared ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake for 12-15 minutes until puffed and set.

8. 8

   Serve

   Remove from the oven and serve immediately with crème anglaise or dusted with powdered sugar.