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1
Prepare the ramekin.
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2
Grease the ramekin with butter.
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3
Add a small amount of granulated sugar, and swirl it so that it sticks around all over.
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4
Make sure the granulated sugar thinly coats the surface of the ramekin.
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5
The sugar crystals are a bit difficult to see in the photo, but they're there so that the souffle can rise properly while grabbing on to them.
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6
Because the cake must be served when it's still hot, make sure to decorate the serving dishes using things like fruits in advance.
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7
Add the finely chopped chocolate into a bowl.
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8
Heat the bowl over a hot bath and melt the chocolate.
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9
Then add the butter and mix well.
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10
Make sure the chocolate mixture is not too hot.
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11
Add the egg yolks and mix some more.
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12
Whip the egg white in a different bowl.
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13
Add the sugar when it starts to foam.
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14
Whip well until still peaks form.
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15
Add a fourth of the meringue into the chocolate mixture.
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16
Whisk until smooth.
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17
Add the rest of the meringue into the smoothened chocolate mixture.
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18
Fold in gently with a rubber spatula.
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19
Pour a heaping amount into the ramekins.
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20
Bake for 7 to 10 minutes in a 180C preheated oven.
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21
When done, serve immediately.
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22
Sprinkle powdered sugar or serve with chocolate sauceif possible.
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23
Scoop the center with a spoon, and enjoy!
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24
Also great with ice cream.
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25
Unfortunately, the cake will begin to shrink after 10 minutes.
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26
That's why it's crucial to eat while it's hot.
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27
When it's gone cold, you can serve it as a moist gateau au chocolat.
