Ingredients:

  • 6 oz (170g) dark chocolate (70% cocoa), chopped
  • 2 tbsp (30g) unsalted butter
  • 2 tbsp (30g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 4 large eggs, separated
  • 2 tbsp (30g) granulated sugar (for whipping the egg whites)
  • Pinch of salt
  • Unsweetened cocoa powder (for greasing ramekins)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Prepare ramekins by greasing with butter and dusting with cocoa powder.
  3. Melt chocolate and butter together in a double boiler, stirring until smooth.
  4. Remove from heat, add sugar and vanilla extract to the melted chocolate, mix well.
  5. Whisk egg yolks into the chocolate mixture until fully combined.
  6. In a separate bowl, whip egg whites with a pinch of salt until frothy, then gradually add sugar and whip until stiff peaks form.
  7. Gently fold one-third of the egg whites into the chocolate mixture to lighten it.
  8. Fold in the remaining egg whites, being careful not to deflate.
  9. Spoon the mixture evenly into prepared ramekins.
  10. Bake for 20-25 minutes until soufflés rise and have a slight jiggle in the center.
  11. Serve immediately with a dusting of cocoa powder or a dusting of icing sugar.