An easy soufflé recipe for a hot, melt-in-your mouth chocolate dessert

Preparation time: 45 minutes
Yield: makes 4 servings

Ingredients

• 1/2 cup of sugar
• 2 ½ tablespoons of sugar for coating dish
• 150 grams (5 ounces) bitter-sweet chocolate, finely chopped
• 3 large beaten egg yolks, at room temperature
• 6 large egg whites

Directions

1. Preheat oven to 190 degrees C (375 degrees F)
2. Grease a 5 ½- or 6-cup soufflé dish with a generous amount of butter and sprinkle with 2 ½ tablespoons of sugar. Tap the dish while turning it around so that the sugar sticks to the butter all around the dish and tip out any excess.
3. Place chocolate pieces in a heat-resistant bowl set above a saucepan of barely simmering water. Stir until completely melted. Remove from heat and slowly add the egg yolks, stirring well.
4. Add a pinch of salt to the egg whites and beat at medium speed until soft peaks are obtained. Gradually add ½ cup of sugar, beating well after each addition. When all the sugar is added, beat at high speed until stiff peaks are obtained.
5. Incorporate about 1/3 of the beaten egg whites to the chocolate mixture and fold gently until lightened. Then add this mixture to the remaining whites, folding gently until no streaks remain.
6. Spoon the mixture into the soufflé dish. Run your thumb around the inside edge to create a ridge. This will help the soufflé rise more evenly.
7. Bake in centre of the oven for 23 to 25 minutes. Soufflé is done when puffed and crusted on top but still slightly wobbly in the centre.
8. Serve immediately. Can be accompanied with chocolate sauce or whipped cream.