Ingredients:

  • 2 tablespoons unsalted butter, softened (28g)
  • 2 tablespoons granulated sugar, plus extra for dusting (30g)
  • 4 ounces (113g) bittersweet chocolate (70% cacao), finely chopped
  • 2 tablespoons unsalted butter (28g)
  • 2 tablespoons all-purpose flour (15g)
  • ¾ cup whole milk (180ml)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/4 cup granulated sugar (50g)

Instructions:

  1. Generously butter the inside of the ramekins, then coat with sugar. Tap out any excess. This ensures the soufflé climbs up the sides.
  2. In a double boiler or heatproof bowl set over simmering water, melt the chocolate and butter together, stirring until smooth. Remove from heat and set aside. Make sure the bowl doesn't touch the water!
  3. In a small saucepan, melt the remaining butter. Whisk in the flour and cook for 1 minute to create a roux. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens (about 2-3 minutes). Remove from heat. Watch out for lumps!
  4. Whisk the warm milk mixture into the melted chocolate until smooth and glossy. Stir in the salt and vanilla extract.
  5. Carefully separate the eggs, placing the whites in a clean, dry bowl. Even a tiny bit of yolk will prevent the whites from whipping properly. Like trying to catch smoke in a net.
  6. Add the cream of tartar to the egg whites. Using an electric mixer, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form. Think clouds, not toothpaste!
  7. Gently fold about one-third of the meringue into the chocolate mixture to lighten it. Then, gently fold in the remaining meringue in two additions, being careful not to deflate the mixture. This is where the magic happens – gentle hands are key!
  8. Divide the soufflé mixture evenly among the prepared ramekins. Run your thumb around the inside rim of each ramekin to create a clean edge. This helps the soufflé rise evenly.
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the soufflés are puffed and golden brown. The center should still have a slight jiggle. Resist the urge to open the oven door during baking!
  10. Serve immediately, as soufflés deflate quickly. Dust with powdered sugar, if desired. Tick tock, tick tock...get those spoons ready!