Souffle au Chocolat

🔥 Prep

• Break the 100 g chocolate into small pieces and place in a heatproof bowl.
• Measure out 20 g butter and add to the chocolate.
• Separate the 3 eggs, placing yolks in one bowl and whites in another, ensuring no yolk gets into the whites.
• Measure out 50 g sugar and 10 g flour, keeping them ready.
• Prepare 2‑4 ramekins (about 180 ml each) by brushing the interior with softened butter and dusting with a little sugar to prevent sticking.

🔥 Cook

• 1. Set a saucepan with simmering water ( bain‑marie ) over low heat and place the bowl with chocolate and butter inside, stirring until melted and smooth, about 3‑4 minutes.
• 2. Remove from heat and whisk in the egg yolks one at a time, then add the 50 g sugar, mixing until pale and creamy.
• 3. Stir in the 10 g flour until fully incorporated, forming a thick batter.
• 4. In a clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form, about 2 minutes, then continue to high speed until stiff, glossy peaks form, about 3‑4 minutes total.
• 5. Gently fold one‑third of the beaten egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining whites until just combined, being careful not to deflate the batter.
• 6. Spoon the batter into the prepared ramekins, filling them about ¾ full, and smooth the tops with a spatula.
• 7. Place the ramekins on a baking sheet and bake in a pre‑heated oven at 200°C (or 390°F) for 12‑15 minutes, until the soufflés have risen significantly and the tops are set but still slightly wobbly in the center.
• 8. Immediately remove from the oven and serve.

🔥 Serve

• Dust the tops with a light sprinkle of powdered sugar or cocoa powder for an elegant finish.
• Serve each soufflé warm, accompanied by a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
• Pair with fresh raspberries or strawberries on the side for a tart contrast.
• Enjoy immediately, as soufflés begin to deflate within a few minutes.