Chocolate Souffle

A recipe for chocolate souffle – very easy, quick, and tasty dessert. Little effort, few ingredients, and a sensational result. See for yourself!

Ingredients

• Dark chocolate: 140 grams
• Butter: 40 grams
• Egg whites: 4 pieces
• Sugar: 40 grams
• Pinch of salt
• Pinch of chili

Preparation

1. Grease souffle molds with butter and chill in the refrigerator.
2. Chop the chocolate into cubes and melt it in a double boiler, making sure the water doesn’t boil, it should be very hot, and the bowl shouldn’t touch the water. Add butter and optionally chili to the melted chocolate, mix well, and remove the bowl from the double boiler.
3. Beat the egg whites with a pinch of salt. Gradually add sugar while continuing to beat. Gently fold the egg whites into the chocolate, mixing the batter from the bottom so it remains airy and fluffy. Pour the mixture into chilled molds and level it. If the edges of the molds get dirty while pouring the mixture, wipe them thoroughly so the soufflés can rise smoothly.
4. Preheat the oven to 180 degrees Celsius with a convection function. Bake the soufflés for 8 minutes if you want the center to be liquid, or for 12 minutes if you want it to be baked through.