Chocolate Souffle

Serves 4

Ingredients

• 4 oz (113g) bittersweet chocolate, chopped

• 1 tbsp (7g) all-purpose flour

• 1 tbsp (14g) unsalted butter

• ½ cup (120g) whole milk

• 2 tbsp (26g) granulated sugar, plus more for ramekins

• 2 large egg yolks

• 4 large egg whites

• 3 tbsp (36g) granulated sugar (for egg whites)

• Pinch of salt

• Optional: ½ tsp vanilla extract or 1 tsp espresso

Instructions

1. Butter (room temp butter that is slightly melted but still spreadable) and sugar four 6 oz ramekins. Preheat oven to 375°F and place a baking tray inside to preheat.

2. In a small saucepan, melt the butter over medium heat. Whisk in the flour to make a smooth roux. Cook for about one minute, then gradually whisk in the milk. Cook until thickened and smooth, about two minutes.

3. Remove from heat and stir in the chopped chocolate until melted and glossy. Let it cool slightly, then whisk in the egg yolks, salt, and optional vanilla or espresso.

4. In a clean bowl, beat the egg whites with cream of tartar until foamy. Slowly add the sugar and whip until glossy medium-stiff peaks form.

5. Stir a spoonful of whites into the chocolate base sacrificing a small amount to ensure the rest is folded well without deflating the whites. Then fold in the remaining whites gently in batches until just incorporated.

6. Fill ramekins, level the tops, and run your thumb around the inner edge. Bake for 14 to 16 minutes until puffed and set with a slight jiggle. Serve immediately.