Dark Chocolate Soufflé

Method

A thin crust that cracks under the spoon to release a frothy, airy heart. The intense smell of hot cocoa takes hold right out of the oven while the souffle stands tall and proud.

1. 1

   Generously butter the inside of four ramekins with soft butter, using vertical strokes from bottom to top. Pour in some white sugar, swirl to coat the sides, then discard the excess. This helps the souffle rise without sticking.

2. 2

   Heat the whole milk. In a separate saucepan, whisk 2 egg yolks with 30g of sugar until pale. Stir in the flour, then pour in the hot milk. Thicken over medium heat, stirring constantly until the cream coats the back of a spoon.

3. 3

   Remove from heat and add the dark chocolate broken into pieces. Mix vigorously until the cream is smooth, shiny, and homogeneous. Let it cool slightly.

4. 4

   Whisk the 4 egg whites into firm peaks with a pinch of sea salt. They should form a 'bird's beak' at the end of the whisk when you lift it.

5. 5

   Fold a third of the egg whites into the chocolate cream to loosen it. Gently fold in the rest using a spatula, lifting the mixture to avoid breaking the air bubbles. The texture should be foamy.

6. 6

   Fill the molds to the rim. Smooth the surface with a spatula. Bake at 190°C for 12 to 15 minutes without ever opening the oven door. The souffle should rise above the mold and be golden brown.