Deliciously chocolatey, fluffy yet appropriately dense, intensely chocolatey without a gram of flour… and most importantly – really simple to make! Chocolate soufflé requires minimal ingredients and effort for a wonderful result. Perfect dessert for friends or as a classy dinner finale.
Ingredients:
- Butter and sugar (preferably caster sugar) for greasing ramekins
- 200 g dark chocolate (around 50-60% cocoa)
- 100 g butter
- 6 eggs (at room temperature)
- For serving (optional): powdered sugar or whipped cream, raspberries
Preparation:
Prepare 6 heatproof ramekins or molds, each with a capacity of 250 ml and a diameter of 8 cm. Thoroughly grease the insides with butter and then coat the insides evenly with sugar.
Break the chocolate into small pieces, add diced butter, and melt together over a double boiler – place a bowl with chocolate and butter over a pot of gently simmering water (make sure the bottom of the bowl doesn’t touch the water). Once melted, set aside for 5 minutes to cool slightly.
Separate the egg whites from the yolks. Mix the yolks into the chocolate mixture. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture until well combined.
Pour the mixture into the prepared ramekins and bake at 200 degrees Celsius (390 degrees Fahrenheit) for 15 minutes.
Serve immediately, optionally dusted with powdered sugar or accompanied by whipped cream and raspberries.
Enjoy your decadent chocolate soufflé!
