CHOCOLATE SOUFFLE RECIPE

Serves 6
Préparation 20 mins
Cook time 8 to 10 mins  

Ingrédients 

1 ½ Cup good Dark chocolate 72% 
1 Cup eggs white 
3 Tablespoon Sugar, plus more for coating ramekins 
2 ½ Tablespoon butter, plus more for coating ramekins 
2 Yolk 
Pinch salt 
Vanilla ice cream 
Sugar powder optimal 

Directions 

Preheat the oven to 350 degrees F. 

Butter 6 ramekins dish and coat with granulated sugar, tapping the side of the ramekins while upside down to remove any excess sugar. Heat the chocolate and butter in a glass bowl over simmering  water in a double boiler, until blended, stirring occasionally.

When  blended, remove the bowl from the double boiler. 

Using a hand mixer, beat the egg whites with a pinch of salt in a mixing bowl until soft peaks form.
Add the 1 cup granulated sugar gradually, beating constantly until stiff peaks form.
In a small bowl, whisk the egg yolks until slightly paler in color.
Add the whisked egg yolks to the melted chocolate mixture, then fold in the egg whites. 

Spoon or pipe the chocolate mixture into the prepared ramekins and arrange them on a baking sheet.
Carefully put them in the middle of the oven and bake until the souffles are risen and cooked, about 8 to 10 Remove the souffles from the oven and top with à quenelle of vanilla ice cream  and sprinkle sugar powder. 

Bon appetit.