188g whole milk
34g flour
34g butter
98g sugar
68g egg yolk (about 3 eggs)
112g egg white (about 5 eggs)
135g dark chocolate 70%
7g salt
Preheat oven
Preheat oven
Heat oven to 375 °F / 191 °C.
Prepare ramekins
Prepare ramekins
Add a small amount of sugar to one of the ramekins.
On its side over another ramekin, rotate to allow the sugar to adhere to
all the buttered surfaces. Catch excess sugar with the other ramekin.
Repeat until all your molds are coated evenly with sugar.
Combine flour, butter, and salt
Combine ingredients with your hands until they form together, leaving no dry flour.
Heat milk and sugar
Add flour mixture to pot
Add flour mixture to pot
Add the flour and butter mixture to the hot milk and whisk until dissolved.
Cook for 4 minutes on low heat until the mixture has a thick, gummy texture.
Add chocolate
Add chocolate
Add chocolate and stir until melted and well-incorporated.
Add egg yolk
Add egg yolk
Add egg yolk to chocolate base and whisk until well-incorporated.
Whip egg whites
Using a whisk, whip egg whites into a light foam.
Whip egg whites
Add sugar and continue to whisk until stiff, glossy peaks form.
Fold meringue into soufflé base
Gently fold meringue into soufflé base in three stages.
Fill ramekins
Fill soufflé molds to the
very top. Use the back of a knife to remove excess batter from the rim,
creating a level surface. Use a dry paper towel to wipe any excess
batter off the side.
Bake
Place the ramekins on a baking sheet, and bake for 17 minutes.
NOTE: Baking for 17 minutes will yield a soufflé
with a custardy texture and a molten center. Increase time to 18–19
minutes for a fully-set soufflé with a springy texture.
Garnish
