Servings: 4 medium ramequins
Prep: 15 min Cook: 20 min Total: 35 min
300g whole milk
20g corn flour
300g dark chocolate
2 egg yolks
3 egg whites
6 tablespoons caster sugar + more for the ramequins
Butter for the ramequins
Preheat oven to 180C / 350F.
Using a pastry brush, butter the ramequins (twice) and coat with sugar; tapping out excess.
Set in the fridge.
For the chocolate souffle base, place milk and cornflour in a sauce pan. Cook on medium heat for about 3 minutes, keep stirring, when it start boiling remove from heat and pour into the chocolate.
Stir until chocolate is melted and mixture is smooth.
Stir egg yolks into chocolate mixture until well combined.
Set souffle base aside.
In a large bowl, using an electric mixer, beat egg whites on medium high until soft peaks form, about 2 minutes.
Gradually add sugar and beat until stiff and glossy peaks form, about 3 to 5 minutes. Do not overbeat.
In two additions and using a rubber spatula, fold egg whites mixtures into chocolate souffle base. Scrape your spatula along the curve of the bowl scooping up the chocolate mixture and eggs whites. Fold them over. Do this gently so the air is not knocked out of the mixture. Continue until just combined.
Divide the mixture between the ramequins. Smooth the surface of the souffle and trim edges with your thumb.
When ready to cook, space out on a baking tray and bake for approximately 20 minutes depending on the size of the ramequins. Serve immediately.