Our Work
• 100 mL (100 g) fresh whole milk
• 80 g dark chocolate, chopped (60–70% cocoa)
• 60 g sugar, plus a little extra
• 2 egg yolks (50 g)
• 3 egg whites (100 g)
• 1 tablespoon cornflour (or potato starch)
• 1 tablespoon cocoa powder
• Butter for greasing
01
The milk
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Preheat oven to 190°C.
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Butter 4 small ramekins (or 150mL baking dish) and dust with sugar.
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Whisk egg yolks with sugar.
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In a saucepan, mix cold milk and cornflour; heat over medium until almost boiling, stirring constantly until thick enough to coat a spoon.
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Remove from heat, then stir in the egg yolk mixture, chocolate, and cocoa until smooth.
02
The batter
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Whisk egg whites until nearly stiff.
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Gently fold one third of the whites into the chocolate mixture to lighten it.
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Carefully fold in the rest, using circular motions to keep the mixture airy.
03
Bake
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Spoon the mixture into the ramekins, leaving a small gap at the top.
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Bake for 15–20 minutes until the soufflés rise and form a thin crust.
04
Serve
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Serve immediately, optionally with crème anglaise and berries.
