Chocolate Soufflé

⅔ cups (150 ml) milk

1 tablespoon (10 g) cornstarch
2.6oz dark chocolate (at least 60% or higher) 
2  egg yolks
3 egg whites
⅓ cups (65 gr) sugar
½ tsp white wine vinegar
Butter and sugar for dusting the molds

Preheat the oven to 420F
Butter and sugar 5 individual ramekins.
In a saucepan over medium heat whisk the milk with the cornstarch and chocolate. Once it thickens to a pudding-like consistency, remove from heat and set aside to cool.
In the meantime, beat the egg whites in a mixer with the white wine vinegar. Add the sugar little by little and mix until you get stiff peaks.
Go back to your chocolate mixture. In the same pan, add the egg yolks. 
Fold the chocolate mixture into the egg whites carefully.
Pour mixture into ramekins and cook for 20 minutes. Serve right out of the oven. 

Get the chocolate soufflé's recipe in pdf here.

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