10g unsalted butter, melted, to grease
60g caster sugar, divided
30g unsalted butter
1 Tbsp all-purpose flour
150g dark semi-sweet chocolate, melted
- Preheat the oven to 200C/fan 180C. Place a baking tray in the oven to heat at the same time. Brush six 200ml-capacity ramekins with melted butter. Sprinkle with some sugar to coat; shake out excess.
- Melt butter in a saucepan until foamy. Add flour, cook, stirring until mixture is smooth and bubbles. Remove from heat and gradually stir in milk. Return to heat, cook, stirring, until mixture boils and thickens. Transfer to a bowl. Stir in the remaining sugar, two egg yolks and chocolate.
- Beat six egg whites until stiff peaks form. Stir one-quarter of the egg whites into the chocolate mixture. Fold in the rest. Spoon mixture into prepared ramekins, leaving 1/2in (1cm) below rim. Gently tap base of each ramekin on work surface to remove air pockets. Smooth tops; place on hot baking tray. Bake for 18 to 20 minutes or until puffed. Serve right away, dusted with icing sugar or served with cream if desired.
I don't have ramekins, so I opted for coffee cups. I used chocolate chips for this and melted them using 30 seconds on High in the microwave. For those of you who enjoy reading food descriptions (I know I do!), here is a little something: this chocolate soufflé is light and airy, but decadent with a rich chocolaty flavor that envelops the whole soufflé. The butter and sugar coating creates a crunchy caramel that contrasts with the lightness of the soufflé.