Chocolate soufflé

Step 1/4

• unsalted butter (for greasing)
• sugar (for dusting)

• oven
• 4 ramekins
• pastry brush

Pre-heat oven to 200°C/400°F. Grease ramekins with butter and dust them with sugar. Set aside.

Step 2/4

• 75 g bittersweet chocolate
• 1½ eggs
• 40 g sugar
• cream of tartar

• cutting board
• knife
• 2 bowls
• hand mixer with beaters

Chop dark chocolate and set aside. Separate eggs and beat egg whites together with a pinch of cream of tartar until frothy, for approx. 2 min. Add sugar to the bowl and beat for approx. 5 min. more, until they reach medium peaks. Set aside.

Step 3/4

• 80 ml whole milk
• ¾ tbsp starch

• saucepan
• whisk
• rubber spatula

Add milk and starch to a small saucepan over medium-high heat and bring to a simmer. Cook until thick, stirring continuously. Remove from heat and stir in the chopped chocolate until fully incorporated.

Step 4/4

• 1½ tbsp crème fraîche
• confectioner’s sugar (for dusting)

• paper towels

Add egg yolks together with crème fraîche to the chocolate mixture and mix well. Fold in the whipped egg whites. Divide the batter equally into the prepared ramekins and clean each of the inner rims with a paper towel. Transfer to the oven and bake at 200°C/400°F for approx. 15 min. Remove from the oven, dust with confectioner’s sugar and enjoy immediately!

Enjoy your meal!