Chocolate souffle

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200°C

Step 2

Butter and Sugar: Generously coat the inside of two 6-ounce ramekins with softened butter. Coat the buttered interior with granulated sugar, tapping out the excess. Place them on a baking sheet

Step 3

Make the Roux: In a small saucepan, melt the 1 Tbsp butter over medium heat. Whisk in the 1 Tbsp flour and cook for about 1 minute, stirring constantly, until it forms a smooth paste (the roux)

Step 4

Make the Panade: Reduce the heat to low. Slowly whisk in the cold milk. Continue whisking constantly until the mixture thickens significantly, becoming smooth and glossy, like a thick pudding or pastry cream (about 3-4 minutes).

Step 5

Remove the panade from the heat. Pour the hot panade directly over the chopped chocolate in a medium bowl. Let it sit for 1 minute to melt the chocolate.

Step 6

Stir until the chocolate is completely melted and the mixture is smooth.

Step 7

Whisk in the egg yolk, vanilla extract, and pinch of salt until fully combined. Set aside to cool slightly.

Step 8

In a clean, dry bowl, beat the egg whites until they are frothy.

Step 9

Gradually add the 2 Tbsp granulated sugar, beating until the meringue is glossy and forms stiff peaks.

Step 10

Lighten the Base: Gently whisk about a quarter of the meringue into the chocolate base.

Step 11

Fold: Gently fold in the remaining meringue in two additions until just combined. A few faint white streaks are okay—do not overmix.

Step 12

Fill & Score: Spoon the mixture into the prepared ramekins. Smooth the top and use your thumb to run a small "trench" around the inner rim.

Step 13

Bake: Bake for 12-15 minutes until risen and set. Serve immediately!