A dark chocolate soufflé that rises above the ramekin and stays soft in the middle. The whipped egg whites do all the work, and it takes less than an hour.
Preheat the oven to 200°C (390°F) and grease 6 individual molds (ramekins) with some of the butter and sprinkle a pinch of the sugar into each.
⚙ Preheating the OvenOvenRamekins / cocottes
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Melt the chocolate and butter in a double boiler and let cool slightly.
Double boiler (bain-marie)orMicrowave
💡In the microwave, melt in short bursts, stirring in between, until the chocolate and butter are smooth and liquid.
3
Separate the eggs. Whip the yolks with half of the sugar and the vanilla, until the mixture is pale. Add them to the chocolate and stir.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
4
Sift the flour over the top and Fold gently, just until the batter is smooth.
⚙ FoldingSilicone spatulaSifter
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5
Whip the egg whites with the rest of the sugar and the salt, to firm peaks. Fold them into the batter in three additions, with gentle strokes.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
6
Divide the batter among the molds to 1 cm below the rim.
Ramekins / cocottes
7
Bake 12 minutes, until the edges are set and the center still wobbles.
⚙ BakingOvenRamekins / cocottes
💡Take it out of the oven when the edges are set and the center is still soft: one more minute of baking and the center is no longer molten.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Sift the powdered sugar over the cakes and serve immediately.
Sifter
390calories
6 gprotein
32 gcarbs
27 gfat
● protein 6%● carbs 32%● fat 62%
Per serving (98 g), of 6 servings
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Powdered sugar: measured in tbsp in this recipe: 1 tbsp = 8 g · 389 kcal per 100 g · More about Powdered sugar →
🔧 Tools needed (7) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Ramekins / cocottes· Also works: Muffin tin (None)· 💡 Workaround, changes the dish: Glass / ovenproof baking dish (One large dish)
Sifter· Also works: Fine sieve (None) · Whisk (Whisk the dry ingredients well instead of sifting)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Microwave or Double boiler (bain-marie)· one of them
Hand mixer or Stand mixer or Whisk· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
