Ingredients:

  • 4 oz (115g) dark chocolate (70% cocoa), chopped
  • 2 tablespoons (30g) unsalted butter, plus extra for greasing ramekins
  • 3 large eggs, separated
  • 1/4 cup (50g) granulated sugar, plus extra for dusting
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon (8g) all-purpose flour (optional, for added structure)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Grease the ramekins with butter and dust with sugar, tapping out excess.
  3. In a double boiler or microwave, melt the chocolate and butter together until smooth.
  4. In a bowl, whisk the egg yolks with 1/4 cup sugar and vanilla until pale and fluffy.
  5. Fold the melted chocolate mixture into the egg yolk mixture.
  6. In a separate bowl, whip egg whites with a pinch of salt until soft peaks form. Gradually add sugar until stiff peaks form.
  7. Gently fold in the egg whites to the chocolate mixture in three parts, being careful not to deflate the mixture.
  8. Transfer the soufflé mixture into the prepared ramekins, filling them about 3/4 full.
  9. Place ramekins on a baking tray and bake for 20-25 minutes or until puffed and set.
  10. Gently run a knife around the edge before serving straight from the oven, dusted with powdered sugar.