250 gr dark chocolate (70% cacao)
175 gr unsalted butter
100 gr sugar
1 small vanilla powder
100 gr egg whites
50 gr flour
Melt the chocolate with butter on a bain marie.
Combine sugar and eggs together and beat them in a mixer until the mixture become smoothly and creamy.
Then in another bawl by using once again mixer, you beat all white eggs, do the “meringue”
Combine chocolate mixture and egg mixture together. Continue by mixing very careful and slowly-slowly the “meringue”.
Let it rest for approximately 2 hours and then use it.
Bake it in a preheated oven of 180c for about 10 minutes.
Serve soufflé with hot chocolate sauce, fresh cream and vanilla ice cream.
For more reach “soufflé” coat the cups with butter and add some pieces of baked hazelnut or walnut.
This recipe is ideally for 5 portions if you use cups of 250cl each!