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1
Preheat oven to 190 C ---> you will than cook it at 180C for 10-12 minutes
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2
Let part of the butter melt (room temperature) and slowly brush it from the inside to edges of ramekins
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3
Take a pinch of granulated sugar and cover the inside of ramekins by slowly turning them to sides.
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4
What left put into another ramekin.
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5
Sugar coated ramekins put into fridge.
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6
In a saucepan heat the milk
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7
Make a little dough marble from flour and butter
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8
When the milk is heated (but not boils) add dough marble and stir until completely melted
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9
Put the saucepan away from stove and let the chocolate pieces slowly melt.
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10
Add Cranberry jam if desired.
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11
Mixture put into a medium bowl and set aside.
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12
Add yolks into the mixture while it is still warm, we want to prevent chocolate from being solid
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13
Beat the egg whites with a pinch of salt manually.
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14
After minute start whisking and slowly adding powdered sugar.
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15
We want to have really thick snow.
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16
You could check it by turning the bowl upside down.
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17
If whites do not move it is ready!
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18
Most important part.
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19
Add 1/3 of egg whites into your chocolate mixture and stir vigorously.
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20
2/3 of whites stir slowly and delicately so it will form a nice foamy mixture.
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21
Fill the ramekins with foamy mixture.
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22
Do not go over the edges, rather fill it to 3/4.
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23
Tap the ramekins so soon-to-be-souffle would get distributed correctly.
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24
Clean the edges and put into oven.
