This is probably the easiest version of a chocolate souffle one can ever make.
French chefs or those who take cooking much more seriously than I do will tell you that you have to be quiet around a soufflé and that you can, under no circumstances, make any quick movements but I really don’t try to be quiet and it still always works out for me. The only thing you cannot do is open the oven while its cooking!
Easy Chocolate Soufflé
- 2 Eggs One Whole + One Egg Yolk
- 3 tbsp Granulated Sugar
- ¼ cup All Purpose Flour
- 2 tbsp Dark Chocolate, chopped Ideally 70% Chocolate
- 3 tbsp Salted Butter
- Prehead your oven to 180°C
- In a bowl whisk the egg and the additional yolk together and slowly add the sugar while whisking. Whisk until the sugar is completely disolved.
- In a double broiler melt dark chocolate and butter. Once this mixture is melted add it to the egg mixture, do not mix yet.
- Gently dust a third of the flour over the surface of the egg/chocolate mixture and gently fold it under one or twice and then add more flour, repeat until you used up all of your flour and then keep folding just enough until you cant see any clumps of flour anymore. You want to keep as much air in the batter as possible.
- Divide the batter between two generously buttered ramekins and place it in the oven. Bake for 15 Minutes and enjoy while its nice and hot, ideally with ice cream!