Chocolate soufflé

Ingredients for 6 servings:

• 3 egg yolks
• 100 g butter
• 3 tbsp sugar
• 100 g dark chocolate
• 4 egg whites
• 2 tbsp sugar
• Butter, softened + sugar for the molds

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 175°C (fan assisted oven) and place a rimmed baking sheet on the bottom rack of the oven. Brush the soufflé dish, or individual molds, with softened butter and sprinkle with sugar. Carefully separate the eggs. Beat the sugar and softened butter with a whisk or hand mixer until creamy. Stir in one egg yolk at a time. Melt the chocolate in a bain-marie and mix into the cream. First, beat the egg whites until creamy, then gradually add the sugar to the egg whites, continuing to beat until small peaks form when the whisk is removed. Carefully mix one-third of this egg white-sugar mixture into the egg-butter-chocolate mixture, then carefully fold in the remaining egg whites. Fill the soufflé mixture 3/4 full into the molds, smooth the surface, and use a paper towel to loosen the butter and sugar from the top, inner edge of the mold (so the soufflé can rise freely). Place the molds on a baking sheet in the oven, pour hot water into the baking sheet, and immediately close the oven door. Bake the soufflé for approximately 15-25 minutes, remove from the oven, and serve immediately.