Chocolate soufflé — the classic French dessert that rises in the oven

Chocolate soufflé is one of the most elegant desserts of French cuisine: an airy mixture that rises in the oven and must be served immediately, while still warm. The secret lies in well-beaten egg whites and a hot oven — open the oven door only at the end of baking.

Ingredients (for 4 servings):

• 150 g dark chocolate (at least 60% cocoa)
• 40 g butter
• 3 eggs (yolks separated from whites)
• 50 g sugar
• 1 tablespoon flour
• 120 ml milk
• 1 pinch of salt
• 1 teaspoon vanilla extract (optional)
• Butter and sugar for greasing the dishes (ramekins)

Preparation steps:

1. Heat the oven to 190°C. Grease 4 soufflé dishes (ramekins) with butter and sprinkle with sugar; remove the excess sugar.
2. Melt the chocolate with the butter in a bain-marie and let it cool slightly.
3. Beat the egg yolks with half the sugar until pale; add the flour and warm milk gradually, then combine with the melted chocolate and vanilla.
4. In a clean bowl, beat the egg whites with the salt; add the remaining sugar and beat until stiff peaks form.
5. Carefully fold a third of the whites into the chocolate mixture to lighten it, then add the rest with gentle bottom-up movements.
6. Pour the mixture into the ramekins (fill about 3/4 of them) and bake 12–14 minutes, until the soufflé has risen and the surface is firm but the center slightly wobbly.
7. Serve IMMEDIATELY, dusted with powdered sugar — the soufflé falls quickly once out of the oven.

Prep time: 20 minutes | Bake time: 12–14 minutes | Servings: 4