Dark Chocolate Souffles in Ramekins

What you need

• 20 g (1 1/2 tbsp) unsalted butter, plus extra soft butter for the ramekins
• 20 g (2 1/2 tbsp) plain flour
• 200 ml (3/4 cup + 1 tbsp) whole milk
• 120 g (4 oz) dark chocolate, 60-70% cocoa, finely chopped
• 3 large egg yolks
• 4 large egg whites, at room temperature
• 50 g (1/4 cup) caster sugar, plus extra for the ramekins
• 1 pinch salt
• icing sugar, for dusting

Method

Restated from the original video

1. 1

   Brush four 200 ml (6-7 oz) ramekins inside with soft butter, using upward strokes up to the rim.

2. 2

   Tip a spoonful of sugar into each ramekin, roll it around to coat, knock out the excess and chill the ramekins.

3. 3

   Heat the oven to 190 °C (375 °F) with a rack in the lower third and a baking tray on it.

4. 4

   Melt the butter in a small saucepan over medium heat, stir in the flour and cook for 1 min without letting it colour.

5. 5

   Off the heat, whisk in the milk a little at a time until smooth.

6. 6

   Return the pan to the heat and bring to a boil, whisking. Let it bubble gently for 2 min, until thick like custard.

7. 7

   Remove the pan from the stove, add the chocolate and stir until it melts into a glossy sauce.

8. 8

   Beat in the yolks one by one, then scrape the mixture into a large bowl and let it cool slightly.

9. 9

   In a clean, grease-free bowl, whisk the whites with the salt until they hold soft peaks.

10. 10

    Add the sugar a spoonful at a time, whisking until the whites are stiff and shiny but not dry.

11. 11

    Stir a third of the whipped whites into the chocolate base to loosen it.

12. 12

    Fold in the rest in two additions with a large spatula, just until no white streaks remain.

13. 13

    Fill the ramekins to the rim, level the tops and run a thumb around the inside edge to help them rise straight.

14. 14

    Set the ramekins on the hot tray and bake until well risen and lightly browned with a slight wobble in the middle, 18-20 min. Keep the oven door shut while they bake.

15. 15

    Dust with icing sugar and serve at once, before the souffles start to sink.

Imported from cookingnook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.