EASY CHOCOLATE SOUFFLE RECIPE FOR 4 RECIPES

Steps:

• Add dry ingredients to a saucepan: sugar, all-purpose flour, and a pinch of salt. Stir to combine. Add the milk and stir to combine using a whisk.
• Place the saucepan over high heat and add the butter, cut on small cubes. Using a whisk, stir until the butter is completely incorporated. Make sure you stir on the bottom of the saucepan as well to prevent the mixture from sticking to the pan. Bring to a boil, then cook for 30 seconds. Remove from the heat. Add the chopped chocolate, incorporate using a whisk. Add the egg yolks and incorporate them as well using a whisk.
• Preheat your oven to 190 °C / 375 °F (preheat to 175 °C / 350 °F if you are using a convection oven). Grease your souffle ramekins (9 cm / 3.5-inches in diameter and 4,5 cm / 1.8-inch high) generously with butter. Add a tablespoon of sugar to each ramekin. Coat each ramekin (bottom and sides) with sugar, turn the ramekin after coating to get rid of any excess sugar. It’s super important to grease and coat the ramekins evenly or the souffle will not rise evenly while baking.
• Beat the egg whites until you get stiff peaks. Beat with an electric mixer on medium speed. When the egg whites become frothy, add the sugar and beat until the egg whites have a stiff peak. Fold third of the egg whites into the chocolate mixture. Then gradually gently fold in the remaining whites using a spatula. The mixture has to be light, airy and smooth.
• Fill the ramekins to the top. Using a palette knife level off the surface, scraping any excess mixture back into the bowl with the souffle batter. The ramekins must be filled with a nice, straight edge. Clean the edges of your souffle ramekin with a kitchen towel for a prettier presentation later.
• Place the ramekins onto a large baking sheet and place in the preheated oven. Bake for 16 minutes at 190 °C / 375 °F (or 175 °C / 350 °F - convection oven) for a nice, gooey interior OR for 18 minutes for a nice, airy and light interior OR bake for 20 minutes for well baked. We usually bake between 16 - 18 minutes. Serve immediately. Optionally sprinkle your chocolate souffle with cocoa powder or serve with vanilla bean ice cream or homemade vanilla sauce.

Steps:

• Separate eggs; let stand at room temperature for 30 minutes. Coat six 6-oz. souffle dishes with cooking spray. Sprinkle 1 teaspoon of sugar into each dish, tilting to cover the bottom and sides; set aside., Preheat oven to 375°. In a large bowl, whisk corn syrup, cocoa, egg yolks and vanilla until blended; set aside. In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form. Gently fold a fourth of the egg white mixture into chocolate mixture; fold in remaining egg white mixture., Spoon batter into prepared dishes. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Dust with confectioners' sugar. Serve warm.