Ingredients | Image |
34 g butter (plus extra for coating ramekins) 98 g sugar, divided plus extra 34 g flour 7 g salt 188 g milk 135 g 70% dark chocolate 68 g egg yolk (about 5) |
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Butter each ramekin thoroughly, being careful not to miss any spots. (Unbuttered spots will cause your soufflé to stick.)
Add a small amount of sugar to one of the ramekins. Turn it on its side over another ramekin and rotate it to allow the sugar to adhere to all the buttered surfaces. Catch excess sugar with the other ramekin. Repeat until all your molds are coated evenly with sugar. Reserve the excess sugar and use in Step 4.
Combine ingredients with your hands until they form together, leaving no dry flour.
TIP: The salt levels in this soufflé were pushed to the limit to bring out the richness as well as the flavors in the chocolate. If you are someone who tends to shy away from salty caramels or other salty sweets, we recommend reducing the salt to 3 g.
In a small pot, combine ingredients and bring to a boil on medium heat.
Add the flour and butter mixture to the hot milk and whisk until dissolved. Cook for four minutes on low heat until the mixture has a thick, gummy texture.
Add chocolate and stir until melted and well incorporated.
Add egg yolk to chocolate base and whisk until well incorporated.
At this point, the base for the soufflé is done. It will hold in the refrigerator for up to a week. When you’re ready to bake and serve the soufflés immediately, proceed to Step 9.
Using a whisk, whip egg whites into a light foam. Add sugar and continue to whisk until stiff, glossy peaks form.
Gently fold meringue into soufflé base in three stages.
Fill soufflé molds to the very top. Use the back of a knife to remove excess batter from the rim, creating a level surface. Use a dry paper towel to wipe any excess batter off the side.
Place the ramekins on a baking sheet, and bake for 17 minutes.
NOTE: Baking for 17 minutes will yield a soufflé with a custardy texture and a molten center. Increase time to 18–19 minutes for a fully set soufflé with a springy texture.
Using a small sieve, dust powdered sugar over the top and serve immediately. (Finished soufflés will quickly crack and deflate.) Serve as is, or split open and fill with crème anglaise.