- 1/2 cup sugar
- 100 grams 70% dark chocolate, chopped
- 1/4 cup heavy cream
- 1 tsp vanilla
- 3 large eggs, separated
- Preheat oven to 200 degrees C. Butter and sugar four ramekins, as desired. Beat egg whites with the sugar at medium speed, until they just hold stiff peaks. Add vanilla.
- Mix chocolate and heavy cream and microwave for 30 seconds. Let sit for another 30 seconds and stir until combined (if chocolate is not fully melted, microwave for an additional 15 seconds). Allow to cool for a minute and then stir in the egg yolks.
- Fold the chocolate mixture into the egg whites. Fill 4 ramekins almost to the top. Bake approximately 12-12 minutes, or until the soufflés are puffed and just set. Serve.