Dark Chocolate Soufflé

Ingredients

• 100 grams Dark Chocolate (70% cocoa)
• 2 tablespoons Unsalted Butter
• 2 pieces Large Eggs (separated)
• 3 tablespoons Granulated Sugar
• 0.5 teaspoon Vanilla Extract
• 1 pinch Cream of Tartar
• 1 pinch Salt

Instructions

1. 1

   Preheat oven to 375°F (190°C). Butter two 6-ounce ramekins and coat with a light dusting of sugar, tapping out the excess.

2. 2

   Melt the dark chocolate and butter together in a heat-proof bowl over a pot of simmering water. Once smooth, remove from heat and let cool slightly.

3. 3

   Whisk the egg yolks and vanilla extract into the melted chocolate mixture until well combined.

4. 4

   In a separate clean bowl, beat the egg whites with a pinch of salt and cream of tartar until soft peaks form.

5. 5

   Gradually add the sugar to the egg whites while continuing to beat until stiff, glossy peaks form.

6. 6

   Gently fold one-third of the egg whites into the chocolate mixture to lighten it.

7. 7

   Carefully fold in the remaining egg whites using a spatula, being careful not to deflate the mixture.

8. 8

   Divide the batter between the prepared ramekins and run your thumb around the inside rim to create a 'channel' for even rising.

9. 9

   Bake for 12-15 minutes until risen and the tops are set but the centers are still slightly wobbly.

10. 10

    Serve immediately.