Creamy chocolate soufflé
20 minutes + 8 minutes for baking
100 g dark chocolate
60 g unsalted butter
3 tablespoons of cocoa powder
2 egg yolks
4 egg whites
butter for greasing
50 g icing sugar
vanilla ice cream or orange sorbet for serving
Pre-heat the oven to 200°C. Melt the chocolate in a bain-marie. Add the butter and stir the mixture until smooth. Sieve the cocoa and stir into the melted chocolate. Remove the receptacle from the bain-marie, beat the egg yolks until foamy and white and mix them into the chocolate.
Grease four heat resistant dishes with butter. Sprinkle some icing sugar onto the bottom and the walls of the dishes and keep aside. Then beat the egg whites and while beating, add some icing sugar a bit at a time. Carefully fold one third of the egg white mixture into the chocolate mixture and fold in gently until the egg white is completely absorbed. Do the same with the rest of the egg white mixture. Divide into the dishes, sprinkle with some sieved icing sugar and bake for eight minutes in the pre-heated oven. Finish with a scoop of vanilla ice cream or orange sorbet and serve immediately.