French Chocolate Soufflé Recipe

Ingredients

100g (3.5 oz) dark chocolate (60% cocoa or more)
2 tbsp unsalted butter (plus extra for greasing ramekins)
2 egg yolks
3 egg whites
2 tbsp granulated sugar (plus more for dusting)
1/2 tsp vanilla extract (optional)
Pinch of salt
Powdered sugar (for topping)

Directions

Butter the inside of 4 ramekins. Dust with granulated sugar and tap out any extra. Place them on a baking tray.

Melt the chocolate and butter together in a saucepan over low heat, stirring until smooth. Let cool slightly. Whisk in egg yolks, salt, and vanilla if using.

In a clean bowl, beat the egg whites until soft peaks form. Slowly add sugar and keep beating until glossy, stiff peaks form.

Mix a spoonful of egg whites into the chocolate base to loosen it. Then gently fold in the remaining whites in 2–3 additions until just combined.

Spoon the batter into the prepared ramekins, filling to the top. Run your thumb around the inside edge to help them rise evenly.

Bake at 375°F (190°C) for 12–14 minutes, until puffed and set on the edges but soft in the center.

Dust with powdered sugar and serve hot.