Chocolate Soufflé

Bahan-bahan

(fills 2- 7oz ramekins)

57 g (4 tbsp) unsalted butter, plus more for greasing

115 g (about ¾ cup) dark chocolate (60–70%), chopped

30 g (2 tbsp) cream

2 large eggs, room temp, separated

25 g (2 tbsp) granulated sugar, plus more for coating ramekins

Pinch of salt

Splash of vanilla extract or vanilla bean paste

Petunjuk

Prep your ramekins with softened butter, making sure to brush upwards along the sides for better rise. Coat with granulated sugar then put in the fridge to chill. Melt chocolate and butter in a bowl over pot of boiling water until just melted. Add your cream and set aside to cool slightly. In a separate bowl, whisk your egg whites and salt till frothy. Then up the speed and whisk while slowly adding in the sugar. Whisk till soft-medium peaks. Add your egg yolks and vanilla to your chocolate mixture and combined. Then fold your egg whites into the chocolate, 1/3rd at a time. Fold gently so you don’t knock out the air! Add the batter to your chilled ramekins. Wipe down the rim to encourage better rise. Chill for 15 minutes or up to 2 hours - lightly covered. Then bake at 365F convection or 375F regular for 15-17 minutes. Do not open the door while baking!! Remove from the oven, dust with powdered sugar and serve immediately.