CHOCOLATE SOUFFLÉ* Recipe

Preheat Oven

Preheat your oven to 190°C (375°F). Grease the ramekins with butter and dust with sugar.

Melt Chocolate

In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water (double boiler method) until smooth. Remove from heat and let cool slightly.

Mix Egg Yolks

In a separate bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until pale and fluffy. Add the melted chocolate mixture to the yolk mixture and stir until combined.

Whip Egg Whites

In a clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form.

Combine Mixtures

Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the egg whites.

Bake Soufflés

Spoon the soufflé mixture into the prepared ramekins, filling them about 3/4 full. Place the ramekins on a baking tray and bake in the preheated oven for 12-15 minutes until puffed and set but still slightly soft in the center.

Serve Immediately

Serve the soufflés immediately after baking, dusted with powdered sugar if desired.