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Ingredients
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DESSERT
Method
DESSERT
- 1
- 2
Melt chocolate base
In a heatproof bowl set over simmering water (double boiler), melt bittersweet chocolate with 2 tbsp butter until smooth. Remove from heat and set aside to cool slightly.
- 3
Egg yolk mixture
Whisk egg yolks with 60 g granulated sugar until pale and thick. Stir in melted chocolate and 0.5 tsp vanilla extract and a pinch of salt.
- 4
Whip egg whites
In a clean bowl, beat egg whites on medium-high speed with a pinch of salt until foamy. Gradually add 50 g granulated sugar and continue beating until stiff, glossy peaks form.
- 5
Fold whites into batter
Fold one-third of the whipped whites into the chocolate mixture to lighten, then gently fold in the remaining whites until just combined.
- 6
Fill and bake
Divide batter among the prepared ramekins, filling about 3/4 full. Bake in a preheated 190°C (375°F) oven for 12–15 minutes, or until the edges are set and centers wobble slightly.
- 7
Vanilla sauce foundation
In a small saucepan, whisk 1 tbsp cornstarch with 60 ml milk until smooth. Gradually whisk in the remaining 180 ml milk and cook over medium heat, stirring constantly, until thickened. Remove from heat and whisk in 1 tsp vanilla extract. Keep warm.
- 8
Whipped cream
In a chilled bowl, whip heavy cream with powdered sugar and 0.5 tsp vanilla extract to soft peaks. Refrigerate until serving.
- 9
Serve
Immediately unmold or lift the soufflés from the ramekins; serve warm with vanilla sauce poured around the base and a dollop of whipped cream on top.
