2 tbsp (30ml) milk
1 tbsp (15g) cream
5 tbsp (75g) sugar
2 oz (60g) 55-70% dark chocolate
2 egg yolks
3 egg whites
1/4 tsp (2g) salt
1/4 cup (30g) unsweetened cocoa powder, good quality
3 tbsp (45ml) water
Powdered sugar for dusting
Butter and granulated sugar for coating the ramekins
7 oz (200ml) whipping cream
1 tbsp (7g) powdered sugar
1. Preheat oven to 375° (190C). Butter the inside of your soufflé molds ( I used these Ramekins). Dust the molds with granulated sugar, then pour out the excess.
2. Place milk and cream in a small saucepan and stir over medium heat until it boils. Remove from heat, add chocolate. Let sit for 1 minute then stir until well combined and all of the chocolate has melted.
3. Add the cocoa powder and water and whisk until very hot over bain marie (double boiler) or you can use a microwave.
4. Remove from the heat and set aside to cool for few minutes.
5. Meanwhile whip the egg whites with salt until foamy. Gradually add sugar and beat until stiff peaks form like a meringue.
6. Add egg yolks to chocolate mixture and whisk in to combine.
7. Using a rubber spatula gently mix one-third of the egg whites into chocolate mixture. Then fold the chocolate mixture into the remaining whites. Spoon batter into prepared molds.
**Use your thumb to remove the sugar at the top of Ramekins…so that the soufflé can rise vertically.
8. Bake until the soufflé has risen to about 1 1/2 inch above the dish, for about 13-15 minutes. (It will rise, I couldn’t get a nice picture of that sadly)
9.(Optional) Meanwhile whip the cream with powdered sugar if used for serving.
10. Remove from the oven and dust the top with powdered sugar and add a spoon of whipped cream. Serve immediately as the soufflé will begin to deflate after in 2 minutes. (it will deflate as seen above)