If you are looking for an easy and inexpensive dessert, this recipe is for you! This chocolate soufflé is light as a feather. You can serve this delightful homemade treat with a dusting of cocoa powder for a beautiful finishing touch.
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Preheat the oven to 180°C.
Brush the ramekins with melted butter, sprinkle with the granulated sugar and cover the sides . Then tip out any excess..jpg?x85302)
Stir 50 ml of milk with the flour to make a smooth paste. Add the rest of the milk and mix well. Bring the milk mixture to a boil while stirring continuously. Let it cook on low heat for 1 minute..jpg?x85302)
Pour the hot milk mixture over the chocolate and stir until the chocolate has completely melted. Then mix in the egg yolks..jpg?x85302)
In a grease-free bowl, beat the egg whites with a pinch of salt to stiff peaks. As soon as the egg whites become frothy, gradually add 50 g of sugar.
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Stir one-third of the egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining egg whites in two parts, being careful not to deflate the mixture..jpg?x85302)
Fill the ramekins, wipe the rims clean. Place the ramekins onto the baking tray, then bake for 18 mins until risen with a slight wobble. Don’t open the oven door too early as this may make them collapse..jpg?x85302)
Dust the soufflés lightly with cocoa powder and serve immediately.