- 2 eggs, separated
- 30g butter, softened
- 2 tablespoons sugar
- 65g unsweetened dark chocolate
- 1/2 teaspoon vanilla
- 1 tablespoon cocoa powder
- Preheat oven to 225ºC.
- Take 2 souffle dishes or ramekins and brush them with softened butter. Brushing the sides with upward strokes works as an insurance for rising. Place the greased ramekins in refrigerator.
- Place the remaining butter, sugar and vanilla into a bowl and beat for few minutes.
- Add the egg yolks one at time and beat for 2 minutes then mix the melted chocolate in by beating on medium speed.
- In a separate mixing bowl beat the egg whites for about three minutes, until soft peaks form.
- Mix the egg whites in the chocolate foam by gently folding using a spatula.
- Take your ramekins from the refrigerator and coat them with cocoa powder, tapping the excess off.
- Divide the batter equally to the ramekins filling until 2/3 full. I added some dark chocolate drops on top, that was left in the bowl of the melted chocolate.
- Bake in your preheated oven for 10 minutes.
- Enjoy straight from the oven with some vanilla ice cream.
The sides baked well and did not get stuck on the ramekins, I could have turned them around in one piece if I only realized that before they were already half eaten. Middle was soft and fluffy with center almost liquid.
I am not a huge chocolate lover, but it’s hard to resist a good chocolate souffle 😉