Chocolate Soufflé

Ingredients

• 2 tablespoons Butter (For greasing ramekins and making the roux.)
• 2 tablespoons All-purpose flour (For making the roux.)
• 0.75 cup Whole milk (Adds richness and moisture.)
• 4 ounces Dark chocolate (70% cacao) (Finely chopped.)
• 3 number Large eggs (Separated.)
• 0.25 cup Granulated sugar (For sweetening the soufflé.)
• 0.125 teaspoon Pinch of salt (Enhances the chocolate flavor.)
• 0 for dusting Powdered sugar (For dusting the soufflés after baking (optional).)

Instructions

1. 1Preheat oven to 375°F (190°C). Generously butter four ramekins (6-ounce size). Dust with granulated sugar, tapping out any excess. This helps the soufflés rise evenly.
2. 2In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute, stirring constantly, to form a roux. Gradually whisk in ¾ cup of milk until smooth. Bring to a simmer, stirring constantly, and cook for 1-2 minutes until thickened. Remove from heat and stir in the chopped dark chocolate until melted and smooth. Let cool slightly.
3. 3Whisk in the egg yolks one at a time into the chocolate mixture. Add a pinch of salt. Mix well until combined.
4. 4In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add ¼ cup of sugar and continue beating until stiff, glossy peaks form.
5. 5Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to overmix, as this will deflate the soufflés.
6. 6Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés have puffed up and the tops are set but still slightly soft. Do not open the oven door during baking.
7. 7Dust with powdered sugar (optional) and serve immediately, as soufflés deflate quickly.